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Thermal conductivity as influenced by the temperature and apparent viscosity of dairy products.
Gonçalves, B J; Pereira, C G; Lago, A M T; Gonçalves, C S; Giarola, T M O; Abreu, L R; Resende, J V.
Afiliação
  • Gonçalves BJ; Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.
  • Pereira CG; Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.
  • Lago AMT; Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.
  • Gonçalves CS; Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.
  • Giarola TMO; Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.
  • Abreu LR; Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.
  • Resende JV; Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil. Electronic address: jvresende@dca.ufla.br.
J Dairy Sci ; 100(5): 3513-3525, 2017 May.
Article em En | MEDLINE | ID: mdl-28259413
This study aimed to evaluate the rheological behavior and thermal conductivity of dairy products, composed of the same chemical components but with different formulations, as a function of temperature. Subsequently, thermal conductivity was related to the apparent viscosity of yogurt, fermented dairy beverage, and fermented milk. Thermal conductivity measures and rheological tests were performed at 5, 10, 15, 20, and 25°C using linear probe heating and an oscillatory rheometer with concentric cylinder geometry, respectively. The results were compared with those calculated using the parallel, series, and Maxwell-Eucken models as a function of temperature, and the discrepancies in the results are discussed. Linear equations were fitted to evaluate the influence of temperature on the thermal conductivity of the dairy products. The rheological behavior, specifically apparent viscosity versus shear rate, was influenced by temperature. Herschel-Bulkley, power law, and Newton's law models were used to fit the experimental data. The Herschel-Bulkley model best described the adjustments for yogurt, the power law model did so for fermented dairy beverages, and Newton's law model did so for fermented milk and was then used to determine the rheological parameters. Fermented milk showed a Newtonian trend, whereas yogurt and fermented dairy beverage were shear thinning. Apparent viscosity was correlated with temperature by the Arrhenius equation. The formulation influenced the effective thermal conductivity. The relationship between the 2 properties was established by fixing the temperature and expressing conductivity as a function of apparent viscosity. Thermal conductivity increased with viscosity and decreased with increasing temperature.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Temperatura / Condutividade Térmica / Laticínios Limite: Animals Idioma: En Revista: J Dairy Sci Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Temperatura / Condutividade Térmica / Laticínios Limite: Animals Idioma: En Revista: J Dairy Sci Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos