Estudo da viscosidade aparente das polpas de manga (Keitt) e abacaxi (Pérola)

Effects of somatic cell counts in milk on physical and chemical characteristics of yoghurt

“…Apparent viscosity was determined at 5 1C (Pelegrine, Vidal, & Gasparetto, 2000), using a rotational viscometer (Brookfield Engineering Labs Inc., Middleboro, MA, USA) equipped with a cylindrical spindle (number 3) at 30 rpm. Measurements were made at intervals of 30 s over a total period of 30 min, and results were expressed in Pa s.…”

A study of retention of sugars in the process of clarification of pineapple juice (Ananas comosus, L. Merril) by micro- and ultra-filtration

“…On the other hand, several authors recommend previous enzymatic hydrolysis over these processes in juices and fruit pulps to reduce viscosity, improve permeate flux, and reduce fouling (Hashizume and Lattimer, 1973/74;Wosiacki et al, 1992;Sreenath et al, 1994;Brasil et al, 1996;Cardoso et al, 1998;Sakho et al, 1998;Pelegrine et al, 2000).…”

Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt

“…The apparent viscosity was determined in programmable digital viscosimeter l (Brookfield, model DV-II+), using cylindrical n o 2 and 3 probes, and a speed of 50rpm (PELEGRINE et al, 2000). The results were expressed in Centipoise (cP).…”