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dc.creatorAlcântara, Lizzy Ayra Pereira-
dc.creatorFontan, Rafael da Costa Ilhéu-
dc.creatorBonomo, Renata Cristina Ferreira-
dc.creatorSouza Júnior, Evaldo Cardozo de-
dc.creatorSampaio, Vanessa Santos-
dc.creatorPereira, Rúbner Gonçalves-
dc.date.accessioned2020-02-03T10:25:59Z-
dc.date.available2020-02-03T10:25:59Z-
dc.date.issued2012-
dc.identifier.citationALCÂNTARA, L. A. P. et al. Density and dynamic viscosity of bovine milk affect by temperature and composition. International Journal of Food Engineering, [S.l.], v. 8, n. 3, 2012.pt_BR
dc.identifier.urihttps://www.degruyter.com/dg/viewarticle/j$002fijfe.2012.8.issue-1$002f1556-3758.1860$002f1556-3758.1860.xmlpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/38793-
dc.description.abstractIn order to design and to adapt equipments for food processing, it is essential to know thermophysical properties. Once temperature and composition affects these properties, models based in such factors are important for further calculation. In this work, density and dynamic viscosity of bovine milk, probably the most processed food fluid in the world, were determined within large ranges of temperature and major constituents (moisture, fat, lactose, protein and minerals), based on typical processing values. Density varied from (962.01 to 1100.45) kg/m3 and dynamic viscosity varied from (0.60 to 63.70) mPa∙s. Temperature and moisture content negatively affected both properties, while lactose, protein and minerals contents positively affected them. An increase in fat content reduced density and increased dynamic viscosity. Experimental density data were fitted to the simplest multiple linear model and dynamic viscosity data were fitted to a multiple type Arrehnius’ model, obtaining good agreement.pt_BR
dc.languageen_USpt_BR
dc.publisherDe Gruyterpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceInternational Journal of Food Engineeringpt_BR
dc.subjectPropertiespt_BR
dc.subjectModelspt_BR
dc.subjectMajor constituentspt_BR
dc.subjectMilkpt_BR
dc.titleDensity and dynamic viscosity of bovine milk affect by temperature and compositionpt_BR
dc.typeArtigopt_BR
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