Rheological Properties of Banana Puree at High Temperatures

@inproceedings{Ditchfield2004RheologicalPO,
  title={Rheological Properties of Banana Puree at High Temperatures},
  author={Cynthia Ditchfield and Carmen C Tadini and Rakesh Kumar Singh and Romeo T. Toledo},
  year={2004}
}
Abstract The rheological behavior of banana puree was determined using a dynamic stress rheometer with a pressure couette fixture, which allowed experiments to be conducted at high temperature. The pressure couette was pressurized with compressed air to 206.8 kPa (gage pressure) and experiments were carried out at temperatures ranging from 30 to 120°C. The shear stress values ranged from 10 to 170 Pa and the shear rate values from 10−5 to 103 s−1. The model that best fitted the experimental… CONTINUE READING

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