Determining and modelling of thermal and rheological properties of cashew apple by-products
This study aims to determine thermal and rheological properties of blended cashew apple juice (cajuína), nectar, and pulp. The effects of temperature on rheological properties were evaluated and the behavior was adjusted to rheological models. Comparing the thermal properties of cashew products, caj...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2018 |
| País: | Brasil |
| Institución: | Universidade Federal do Rio Grande do Norte (UFRN) |
| Repositorio: | Repositório Institucional da UFRN |
| Idioma: | inglés |
| OAI Identifier: | oai:repositorio.ufrn.br:123456789/32485 |
| Acceso en línea: | https://repositorio.ufrn.br/handle/123456789/32485 |
| Access Level: | acceso abierto |
| Palabra clave: | Cashew Tree and By-products Thermal and Rheological Properties Rheological Modeling |
| Sumario: | This study aims to determine thermal and rheological properties of blended cashew apple juice (cajuína), nectar, and pulp. The effects of temperature on rheological properties were evaluated and the behavior was adjusted to rheological models. Comparing the thermal properties of cashew products, cajuína showed lower density, and higher values of thermal conductivity, thermal diffusivity and specific heat. Equations providing these properties in function of temperature were obtained, and presented good fits. Cajuína and cashew apple pulp were well characterized by the Ostwald-de-Waelle and Hershel-Bulkley models, respectively, while for cashew apple nectar, two behaviors were observed depending on the temperature used |
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