Rheological behaviour, freezing curve, and density of coffee solutions at temperatures close to freezing

Home | About RECERCAT | Contact

Català | Castellano

All of RECERCAT

By Communities &
Collections By Defense Date By Authors By Titles By Subject

This Collection

By Defense Date By Authors By Titles By Subject

Statistics

View Statistics All RECERCAT

My RECERCAT

Other repositories directory

RECERCAT Home > Universitat Politècnica de Catalunya > Documents de recerca > View document

To access the full text documents, please follow this link: http://hdl.handle.net/2117/85280

dc.contributor	Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.contributor	Universitat Politècnica de Catalunya. ALIMen - Grup de recerca en Enginyeria i Producció Alimentària
dc.contributor.author	Hernández Yáñez, Eduard
dc.contributor.author	Moreno, Fabian Leonardo
dc.contributor.author	Raventós Santamaria, Mercè
dc.contributor.author	Santamaría, N.
dc.contributor.author	Acosta, J.
dc.contributor.author	Pirachican, Oscar
dc.contributor.author	Torres, L.
dc.contributor.author	Ruiz Pardo, Yolanda
dc.date	2015-02-01
dc.identifier.citation	Hernandez, E., Moreno, F., Raventos, M., Santamaría, N., Acosta, J., Pirachican, O., Torres, L., Ruiz, Y. Rheological behaviour, freezing curve, and density of coffee solutions at temperatures close to freezing. "International journal of food properties", 01 Febrer 2015, vol. 18, núm. 2, p. 426-438.
dc.identifier.citation	1094-2912
dc.identifier.citation	10.1080/10942912.2013.833221
dc.identifier.uri	http://hdl.handle.net/2117/85280
dc.language.iso	eng
dc.relation	http://www.tandfonline.com/doi/abs/10.1080/10942912.2013.833221#.U1eQn6K6-rZ
dc.rights	info:eu-repo/semantics/openAccess
dc.rights	http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject	Àrees temàtiques de la UPC::Enginyeria agroalimentària
dc.subject	Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Begudes
dc.subject	Coffee
dc.subject	Rheology
dc.subject	Coffee
dc.subject	Modeling
dc.subject	Freezing
dc.subject	Properties
dc.subject	Freeze-concentration
dc.subject	FRUIT JUICES
dc.subject	AQUEOUS-SOLUTIONS
dc.subject	ORANGE JUICE
dc.subject	VISCOSITY
dc.subject	EXTRACT
dc.subject	GREEN
dc.subject	Cafè -- Investigació
dc.title	Rheological behaviour, freezing curve, and density of coffee solutions at temperatures close to freezing
dc.type	info:eu-repo/semantics/submittedVersion
dc.type	info:eu-repo/semantics/article
dc.description.abstract	The physical properties of coffee solutions were determined for temperatures close to the freezing point. Rheological behaviour, freezing curve, density, and their relationship between coffee mass fraction and Brix degrees were determined for coffee mass fractions between 5 and 50% (wet basis) in the -6 to 20 degrees C temperature interval. Values of viscosity varied from 1.99 to 1037 mPa center dot s and values of density from 1000 to 1236 kg center dot m(-3). The freezing curve was generated using the undercooling method, giving values within freezing curves for food fluids. The results were used to generate mathematical models to predict viscosity, freezing point depression, and density as a function of coffee mass fraction and temperature.

Show simple item record

All of RECERCAT

This Collection

Statistics

My RECERCAT

Related documents

Other documents of the same author