2001
DOI: 10.1590/s0101-20612001000200016
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Abstract: RESUMOA demanda de creme de leite UHT tem aumentado significativamente. Diversas empresas diversificaram e aumentaram sua produção, visto que o consumidor, cada vez mais exigente, almeja cremes com ampla faixa de teor de gordura. O objetivo do presente trabalho foi determinar a densidade, viscosidade aparente e difusividade térmica, de soluções modelo similares a creme de leite, na faixa de temperatura de 30 a 70°C, estudando a influên-cia do teor de gordura e da temperatura nas propriedades físicas dos produt… Show more

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Cited by 4 publications
(10 citation statements)
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“…It was also observed by Shamsudin et al. (2005) for guava juice and Moura et al. (2001) for milky cream models.…”
Section: Resultsmentioning
confidence: 52%
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“…It was also observed by Shamsudin et al. (2005) for guava juice and Moura et al. (2001) for milky cream models.…”
Section: Resultsmentioning
confidence: 52%
“…(2006) for yolk and egg white, by Shamsudin et al. (2005) for guava juice, by Tansakul and Chaisawang (2006) for coconut milk, among others (Moura et al. 2001; Muniz et al.…”
Section: Resultsmentioning
confidence: 99%
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“…The extensively reported and applied (Rahman 1995; Valentas et al . 1997; Moura et al . 2001; Cansee et al .…”
Section: Methodsmentioning
confidence: 99%
“…The extensively reported and applied (Rahman 1995;Valentas et al 1997;Moura et al 2001;Cansee et al 2008;Karimi et al 2009) pycnometric method was adopted in this investigation to estimate experimentally the apparent density of the samples of powder by-products. Except for the mass and volume of the used pycnometer (Mp = 2.21774 ¥ 10 -2 kg and Vp = 5.405 ¥ 10 -5 m 3 ), all the remaining details required to reproduce correctly the current experiments are presented in the literature (AOAC 1970).…”
Section: Methodsmentioning
confidence: 99%