K Nn mK - Amecamex.org.mx

More documents

Recommendations

Info

Food Science and Biotechnology in Developing Countries Process viscosity study on heterogeneous foods L. Medina Torres 1 *, E. Brito de la Fuente 2 , J.A. Gallegos Infante 3 1,2 Departamento de Alimentos y Biotecnología, Facultad de Química Universidad Nacional Autónoma de México., 04510 México, D.F. 3 Instituo Tecnológico de Durango Departamento de Ingenieria Química y Bioquímica Felipe Pescador 1930 Ote., Durango, Dgo. 34080., México Tel./Fax (5)56-22-53-08. email: luismt@servidor.unam.<strong>mx</strong> INTRODUCTION On the food industry there are an important group of food systems that it are constituid by a dispersant phase, in this phase there are a lot of relative soluble components and a disperse phase with particles with distinct physics properties. The rheological properties are of great importance in food fluids as mermelades, salad dressing, soups, sauces and creams [Baudi, 1996]. The knowledge of rheological properties are very important in the industrial optimization as pumping, mixing, cooling, drying and others. The usual viscometers are not good for this systems cause the heterogeneous nature of the dispersion. With the objective of a best determination of the fluid properties it has been used the rheometry with mixing principles for heterogeneous systems. [Brito et al., 1998]. Rheological measurements. EXPERIMENTAL METHODOLOGY It were working three different simples of heterogeneous foods: Salad dressing, orange mermelada and peach yogurt, at 25°C. The rheological measurements were making in a rotational rheometer (Haake, CV20N, RV20) with temperature control. It was used a system with helicoidal geometry adapted to rheometer. On the Figure 1 is shown the system used. The Viscosity data were obtained following the method. [Brito et al., 1998]. The process viscosity was determinated with the next algoritm: η e = <strong>mK</strong> p ( n) K p N n −1 RESULTS AND DISCUSSION (1)
Food Science and Biotechnology in Developing Countries The process viscosity data are presented on the Table 1. Its observed that the presence of particles not interfere with the torque signal. On the Figure 2 its observed that in the food systems measured with the hellicoidal system shown a best approximated functional response in comparison to the usual geometries as plate and cone, couette, parallel plates, data difficult to obtain in these systems. Each one of systems used in this work show a Non- Newtonian behavior type pseudoplastic, with (n) determination in the experimental window of the fluids. The particulate presence not limited the measurement of viscosities. It can be to any that for this system its possible characterizing the material function respect the viscous component (i.e. process viscosity) using the mixing principles with best result in comparison to traditional measurement systems. H= 0.04m w= 0.004m D= 0.029m d= 0.0248m Figure 1. System of mixing rheometry h= 0.0315m b= 0.004m
Page 1 and 2:
FSB1 - 2004 Food Science and Biotec
Page 3 and 4:
Page 5 and 6:
Page 7 and 8:
FP06-2004 Food Science and Biotechn
Page 9 and 10:
FP06-2004 Food Science and Biotechn
Page 11 and 12:
FSB1-2004 Food Science and Biotechn
Page 13 and 14:
Determination of the effect of the
Page 15 and 16:
Graphic 3 presents the initial and
Page 17 and 18:
Page 19 and 20:
Page 21 and 22:
Page 23 and 24:
FSB1- 2004 Food Science and Biotech
Page 25 and 26:
Page 27 and 28:
Page 29 and 30:
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
Page 37 and 38:
Page 39 and 40:
Page 41 and 42:
Page 43 and 44:
Page 45 and 46:
Page 47 and 48:
Page 49 and 50:
The Latin Square was selected like
Page 51 and 52:
4. The α-amylase has effects contr
Page 53 and 54:
Food Science and Biotechnology in D
Page 55 and 56:
Viscosity [Pa.s] 10 Yoghurt η e =
Page 57 and 58:
FSBI - 2004 Food Science and Biotec
Page 59 and 60:
FSBI - 2004 Food Science and Biotec
Page 61 and 62: FSBI - 2004 Food Science and Biotec
Page 63 and 64: FSBI - 2004 Food Science and Biotec
Page 65 and 66: FSB1 - 2004 Food Science and Biotec
Page 69 and 70: Water and calcium absorption during
Page 71 and 72: Calcium absorption is shown in figu
Page 73 and 74: D (m2/s) 1.00E-09 9.00E-10 8.00E-10
Page 75 and 76: Tejate Drying Study Mendoza-Santiag
Page 77 and 78: The tejate dough is mainly constitu
Page 79 and 80: CONCLUSION A tejate formulation was
Page 81 and 82: problems can be controlled by doubl
Page 83 and 84: The primary emulsion was still visc
Page 85 and 86: Evaluation of microbial, physicoche
Page 87 and 88: Table 1. Microbiological results of
Page 89 and 90: BIBLIOGRAPHY g of H 2O/g of dry mat
Page 97 and 98: FSB1-2004 Food Science and Biotechn
Page 109 and 110: FSB1-2004 Food Sience and Food Biot
Page 111: Food Science and Biotechnology in D
Page 115 and 116: Food Science and Biotechnology in D
Page 117 and 118: . Texture attributes of sabila cube
show all

K Nn mK - Amecamex.org.mx

Create successful ePaper yourself

Delete template?

Save as template?