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Rheological behaviour, freezing curve, and density of coffee solutions at temperatures close to freezing

Autor
Hernandez, E.; Moreno, F.; Raventos, M.; Santamaría, N.; Acosta, J.; Pirachican, O.; Torres, L.; Ruiz Pardo, Ruth Yolanda
Tipus d'activitat
Article en revista
Revista
International journal of food properties
Data de publicació
2015-02-01
Volum
18
Número
2
Pàgina inicial
426
Pàgina final
438
DOI
https://doi.org/10.1080/10942912.2013.833221 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/85280 Obrir en finestra nova
URL
http://www.tandfonline.com/doi/abs/10.1080/10942912.2013.833221#.U1eQn6K6-rZ Obrir en finestra nova
Resum
The physical properties of coffee solutions were determined for temperatures close to the freezing point. Rheological behaviour, freezing curve, density, and their relationship between coffee mass fraction and Brix degrees were determined for coffee mass fractions between 5 and 50% (wet basis) in the -6 to 20 degrees C temperature interval. Values of viscosity varied from 1.99 to 1037 mPa center dot s and values of density from 1000 to 1236 kg center dot m(-3). The freezing curve was generated u...
Citació
Hernandez, E., Moreno, F., Raventos, M., Santamaría, N., Acosta, J., Pirachican, O., Torres, L., Ruiz, Y. Rheological behaviour, freezing curve, and density of coffee solutions at temperatures close to freezing. "International journal of food properties", 01 Febrer 2015, vol. 18, núm. 2, p. 426-438.
Paraules clau
Rheology, Coffee, Modeling, Freezing, Properties, Freeze-concentration, Fruit Juices, Aqueous-solutions, Orange Juice, Viscosity, Extract, Green
Grup de recerca
ALIMen - Grup de recerca en Enginyeria i Producció Alimentària

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