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International Journal of Food Properties Volume 7, 2004 - Issue 3
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Original Articles

Rheological Properties of Banana Puree at High Temperatures

Cynthia Ditchfield Laboratório de Engenharia de Alimentos, Departamento de Engenharia Química, Escola Politécnica da Universidade de São Paulo, São Paulo, São Paulo, Brazil
,
Carmen C. Tadini Laboratório de Engenharia de Alimentos, Departamento de Engenharia Química, Escola Politécnica da Universidade de São Paulo, São Paulo, São Paulo, BrazilCorrespondence[email protected]
,
Rakesh Singh Department of Food Science and Technology, University of Georgia, Athens, Georgia
&
Romeo T. Toledo Department of Food Science and Technology, University of Georgia, Athens, Georgia
Pages 571-584 | Published online: 06 Feb 2007

References

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  • Krokida , M.K. , Maroulis , Z.B. and Saravacos , G.D. 2001 . Rheological properties of fluid fruit and vegetable puree products: compilation of literature data . Int. J. Food Prop. , 4 ( 2 ) : 179 – 200 . [CROSSREF]
  • Charm , S.E. 1960 . Viscometry of non-Newtonian food materials . Food Res. , 25 : 351 – 362 .
  • Rao , M.A. and Palomino , L.N.O. 1974 . Flow properties of tropical fruit purees . J. Food Sci. , 39 : 160 – 161 .
  • Holdsworth , S.D. 1993 . Rheological models used for the prediction of flow properties of food products: a literature review . Trans. Inst. Chem. Eng. Part C , 71 : 139 – 179 .
  • Barbosa-Cánovas , G.V. and Peleg , M. 1983 . Flow parameters of selected commercial semi-liquid food products . J. Texture Studies , 14 : 213 – 234 .
  • Kaletunc-Gencer , G. , Barbosa-Canovas , G.V. , Normand , M.D. , Rosenau , J.R. and Peleg , M. 1986 . “ Determination of the flow parameters of fluid foods using a digitizer and a personal computer ” . In Food Engineering and Process Applications, , 1st Ed. Edited by: Le Maguer , M. and Jelen , P. Vol. 1 , 15 – 21 . London : Elsevier Applied Science Publishers Ltd. .
  • Guerrero , S. , Alzamora , S.M. and Gerschenson , L.N. 1997 . Flow behavior of processed banana puree . Food Sci. Technol. Int. , 3 : 103 – 111 .
  • Guerrero , S. and Alzamora , S.M. 1997 . Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I . Banana purée. J. Food Eng. , 33 : 239 – 256 . [CROSSREF]
  • Mota , R.V. da , Lajolo , F.M. and Cordenunsi , B.R. 1997 . Composição em carboidratos de alguns cultivares de banana (Musa spp.) durante o amadureciemnto . Ci. Tecnol. Aliment , 17 ( 2 ) : 94 – 97 .
  • Mota , R.V. da , Lajolo , F.M. , Ciacco , C. and Cordenunsi , B.R. 2000 . Composition and functional properties of banana flour from different varieties . Starch , 52 ( 2–3 ) : 63 – 68 . [CROSSREF]

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