Thermophysical properties of concentrated reconstituted milk during processing

Reddy, Ch Santosh; Datta, Anindita

doi:10.1016/0260-8774(94)90094-9

Cited by 36 publications

(26 citation statements)

References 3 publications

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“…These values are similar to those reported for apple, [21] reconstituted milk, [22] and acerola and blueberry pulps. [23] When comparing the experimental values of c p for meat extract to those estimated by the classical method of Choi and Okos [24] using the compositional data presented in item 2.1, an MRE of 6.57% was observed.…”

Section: Specific Heatsupporting

confidence: 79%

Boiling point and specific heat of meat extract

Polachini

Betiol

Bastos³

et al. 2017

International Journal of Food Properties

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Meat extract is a by-product obtained from the cooking broth of meat processing, which is used as a flavoring agent in cooking and in pharmaceutical products. Information on the processing technology of meat extract and its corresponding thermodynamic properties have been seldom reported, making difficult the design of heat transfer processes with accuracy. Thus, the present work aimed to evaluate the boiling-point elevation (BPE) and specific heat (c p ) of meat extract in the range of concentrations and temperatures found during its processing. Boiling point temperature was determined experimentally as a function of pressure and soluble solid concentration of meat extract. Different correlations based on Dühring's rule, Antoine equation, and the model proposed by Crapiste and Lozano were obtained to represent the boiling point temperature and/or BPE in some processing conditions, resulting in good fitting accuracy. The representation of the experimental values of c p was evaluated by four empirical equations. The best fitting was acquired using a quadratic model simultaneously dependent on concentration and temperature of the meat extract. The close agreement between the experimental and predicted values reinforces the applicability of the resulting models for designing evaporation systems. ARTICLE HISTORY

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Section: Specific Heatsupporting

confidence: 79%

Boiling point and specific heat of meat extract

Polachini

Betiol

Bastos³

et al. 2017

International Journal of Food Properties

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“…Other researchers observed similar influence of temperature and concentration on (Constenla et al, 1989), milk (Reddy & Datta, 1994;Minim et al, 2002), coffee extract (Telis-Romero et al, 2000), concentrated orange juice (Telis-Romero et al, 1998), peach and orange juice; apple and quince purees (Ramos & Ibarz, 1998).…”

Section: Resultsmentioning

confidence: 67%

“…TPP studies have been reported for several liquid foods, such as juices (Choi & Okos, 1983;Constenla, Lozano, & Crapiste, 1989;Telis-Romero, Telis, Gabas, & Yamashita, 1998), yogurt (Suk & Santi, 1997), milk (Minim et al, 2002;Reddy & Datta, 1994), and coffee extract (Telis-Romero, Gabas, Polizelli, & Telis, 2000). However, TPP data for liquid egg products are very scarce in the literature.…”

Section: Introductionmentioning

confidence: 93%

Density, heat capacity and thermal conductivity of liquid egg products

Coimbra

Gabas

Minim

et al. 2006

Journal of Food Engineering

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“…TPP and rheological studies have been reported for several liquid foods, common juices such as orange 15,21,24 ; apple 9 and tomato 8 ; yogurt 23 ; milk 19,22,27 and coffee extract 25 . However, TPP and rheological parameters for blackberry juice are inexistent in the literature and to obtain these data is quite important for adequate equipment design.…”

Section: Introductionmentioning

confidence: 99%

Rheological and thermophysical properties of blackberry juice

Cabral¹,

Orrego²,

Gabas³

et al. 2007

Ciênc. Tecnol. Aliment.

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Rheological and thermophysical properties were determined for blackberry juice, which was produced from blackberry fruit at 9.1 0.5°Brix and density of 1.0334 0.0043 g cm -3 . The concentration process was performed using a roto evaporator, under vacuum, to obtain concentrated juice at about 60 °Brix. In order to obtain different concentrations, concentrated juice was diluted with distilled water. Rheological measurements were carried out using a Rheotest 2.1 Searle type rheometer. In the tested ranges, the samples behaved as pseudoplastic fluids, and the PowerLaw model was satisfactorily fitted to the experimental data. The friction factor was measured for blackberry juice in laminar flow conditions of pseudoplastic behavior. Thermal conductivity, thermal diffusivity and density of blackberry juice at 9.4 to 58.4 °Brix were determined, in triplicate, at 0.5 to 80.8 °C. Polynomial regression was performed to fit experimental data obtaining a good fit. Both temperature and concentration showed a strong influence on thermophysical properties of blackberry juice. Calculated apparent specific heat values varied from 2.416 to 4.300 kJ.kg -1 °C in the studied interval. Keywords: fruit juice; rheology; thermal conductivity; thermal properties. ResumoAs propriedades reológicas e termofísicas foram determinadas para suco de amora produzido a partir da fruta com 9.1 0.5 °Brix e densidade de 1,0334 0,0043 g cm -3 . O processo de concentração foi realizado utilizando-se um roto evaporador, sob vácuo, obtendo-se o suco concentrado em aproximadamente 60 °Brix. As diferentes concentrações foram obtidas a partir da diluição do suco concentrado em água destilada. As medidas reológicas foram conduzidas utilizando-se o reômetro Rheotest 2.1 do tipo Searle. Em todos os experimentos as amostras apresentaram um comportamento pseudoplástico, e o modelo da Lei da Potência foi ajustado satisfatoriamente aos dados experimentais. O fator de atrito foi medido para o suco em regime laminar com comportamento pseudoplástico. A condutividade térmica, a difusividade térmica e a densidade foram determinadas em triplicata para o suco de amora nas faixas de 9,4 a 58,4 °Brix e de 0,5 a 80,8 °C.A temperatura e a concentração mostraram forte influência nas propriedades termofísicas do suco de amora. Os valores do calor específico aparente variaram de 2,416 a 4,300 kJ.kg -1 °C. Palavras-chave: condutividade térmica; propriedades térmicas; reologia; suco de fruta.

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Thermophysical properties of concentrated reconstituted milk during processing

Cited by 36 publications

References 3 publications

Boiling point and specific heat of meat extract

Boiling point and specific heat of meat extract

Density, heat capacity and thermal conductivity of liquid egg products

Rheological and thermophysical properties of blackberry juice

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