Flow behaviour of carrot puree: modelling the influence of time, temperature and potato flakes addition
作者： Elisabeth Van Hecke , Phong-Uyen Nguyen , Danièle Clausse , Jean-Louis Lanoisellé
DOI: 10.1111/J.1365-2621.2011.02824.X
关键词: Kinetic model 、 Rheology 、 Food science 、 Shear rate 、 Power law 、 Arrhenius plot 、 Thermodynamics 、 Arrhenius equation 、 Thixotropy 、 Flow (psychology) 、 Materials science
摘要: Summary Rheological properties of carrot puree were investigated in the 1–1000 s−1 shear rate range with objective modelling influence time, temperature and addition potato flakes on flow behaviour. Carrot exhibited a shear-thinning behaviour that was well described by Ostwald-de Waele (Power Law) model index 0.34 (±0.02) at 20 °C. The time-dependent characterised second-order Structural Kinetic Model. decay structural parameter time found to be independent rate. Arrhenius used explain effect from 4 60 °C. dry matter increased adding (0–5%). A power law (for concentration) relationship temperature) combined simultaneously describe effects concentration. This study provides essential data for equipment process design.
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