GUFMPIDY

3480

22 avril 2021 18:28

22 avril 2021 18:28

This review, summarizes the physico-chemical and rheological properties (RP) of beetroot (Beta vulgarisL.), carrot (Daucus carota L.), celery (Apiumgraveolens L.), coriander (Coriandrum sativum L.), fenugreek (Trigonellafoenum-graecum L.), kale (Brassica oleracea L.), spinach (Spinacia oleracea L.) and tomato (Solanum lycopersicum L.) juices, and their concentrates. Carbohydrates, crude fiber, organic acids (ascorbic, citric, malic and oxalic acids), vitamins (A, B, C and E), minerals (calcium, potassium and magnesium), amino acids and phenolic compounds (PC) are major constituents of vegetable juice (VJ). If consumed in sufficient amount, VJs contribute to nutritional requirements for good health in humans. Vegetable concentrates are typically non-Newtonian fluids in which the apparent viscosity decreases with increasing shear rate. The apparent viscosity of VJs decreases at higher temperatures. Several equations are employed to describe flow behavior, but most are difficult to use and none give good overall agreement with experimental data from Power-law and Herschel-Bulkley models. The effect of temperature on apparent viscosity of VJ is generally expressed by the Arrhenius relationship and the activation energy (Ea) for the fluid flow increases with concentration. The Ea values reported for the vegetable products were between 3.6 and 39.7 kJ∙mol-1∙K-1. Higher Ea indicates apparent viscosity is more prone to temperature change.

None

• AB - Utile à l'AB
• FREDO qualité des produits
• FREDO transformation et valorisation
• GEO Iran
• jus

• activation energy (ea)
• herschel-bulkley model
• newtonian model
• viscosity

Journal of Food Processing and Preservation

2021

1 janvier 2021

https://doi.org/10.1111/jfpp.15326 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique

1745-4549 L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.