Abstract: Temperature effect was evaluated over the viscosity of commercial carrot puree in the range 30 to 60 °C, using a Brookfield viscometer, model 4535, Lab-Line instruments. In order to perform the viscosity tests, 28 specimens of carrot puree from a local market were used. Totally, 72 tests (each one with a couple replicas) were performed during five minutes, using four temperatures (30, 40, 50 and 60 °C), six shear rates (0.26, 0.52, 1.05, 2.09, 5.24 and 10.47 s -1 ) and three spindles (4, 5 and 6).St…
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