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dc.creatorJunqueira, Luciana Affonso-
dc.creatorSilva, Vanelle Maria da-
dc.creatorAmaral, Tatiana Nunes-
dc.creatorPrado, Mônica Elisabeth Torres-
dc.creatorResende, Jaime Vilela de-
dc.date.accessioned2020-04-15T17:46:56Z-
dc.date.available2020-04-15T17:46:56Z-
dc.date.issued2019-
dc.identifier.citationJUNQUEIRA, L. A.; SILVA, V. M. da; AMARAL, T. N.; PRADO, M. E. T.; RESENDE, J. V. de. Effects of temperature and concentration on the rheological properties of mucilage extracted from Pereskia aculeata Miller. Journal of Food Measurement and Characterization, [S. l.], v. 13, p. 2549-2562, 2019.pt_BR
dc.identifier.urihttps://link.springer.com/article/10.1007/s11694-019-00175-8pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/40083-
dc.description.abstractThis work analyses the rheological properties of the mucilage extracted from leaves of the Pereskia aculeata Miller (HOPN) dependent of concentration and temperature. The concentrations studied were 1–5% (w/w) at temperatures 2–42 °C. The stationary shear test was performed to determine the fluid's behavior to the flow and the apparent viscosity (at 100 s−1). The oscillatory dynamic shear tests were performed by varying the deformation of 0.5% to 700% (at 1 Hz). The frequency sweep was performed by varying the frequency of 0.1 to 10 Hz (at 1%). The power and exponential models and the Arrhenius model were used to evaluate the effect of concentration and temperature, respectively. The mucilage solutions were classified as pseudoplastic and the behavior was explained by the power law. The HOPN concentration had a positive effect and temperature had a negative effect on the apparent viscosity. The linear viscoelasticity region exceeded the 1% deformation in all systems which were characterized as natural polymeric gels. Higher concentration yielded the higher mucilage deformability and the greater structural resistance. The frequency sweep showed that the mucilage with concentration of 1% at 2 °C do not have defined behavior; concentrations of 1% (12–42 °C), 2%, 3% and 4% (2 °C, 12 °C and 22 °C) were characterized as concentrated solutions and concentrations of 4% (32 °C and 42 °C) and 5% were characterized as gel.pt_BR
dc.languageen_USpt_BR
dc.publisherSpringerpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Measurement and Characterizationpt_BR
dc.subjectHydrocolloidspt_BR
dc.subjectModel of arrheniuspt_BR
dc.subjectNonlinear modelspt_BR
dc.subjectOscillatory testspt_BR
dc.subjectHidrocolóidespt_BR
dc.subjectModelo de arrheniuspt_BR
dc.subjectModelos não linearespt_BR
dc.subjectTestes oscilatóriospt_BR
dc.titleEffects of temperature and concentration on the rheological properties of mucilage extracted from Pereskia aculeata Millerpt_BR
dc.typeArtigopt_BR
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