Density and dynamic viscosity of bovine milk affect by temperature and composition

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorAlcântara, Lizzy Ayra Pereira-
Autor(es): dc.creatorFontan, Rafael da Costa Ilhéu-
Autor(es): dc.creatorBonomo, Renata Cristina Ferreira-
Autor(es): dc.creatorSouza Júnior, Evaldo Cardozo de-
Autor(es): dc.creatorSampaio, Vanessa Santos-
Autor(es): dc.creatorPereira, Rúbner Gonçalves-
Data de aceite: dc.date.accessioned2026-02-09T12:28:40Z-
Data de disponibilização: dc.date.available2026-02-09T12:28:40Z-
Data de envio: dc.date.issued2020-02-02-
Data de envio: dc.date.issued2020-02-02-
Data de envio: dc.date.issued2012-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/38793-
Fonte completa do material: dc.identifierhttps://www.degruyter.com/dg/viewarticle/j$002fijfe.2012.8.issue-1$002f1556-3758.1860$002f1556-3758.1860.xml-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1162080-
Descrição: dc.descriptionIn order to design and to adapt equipments for food processing, it is essential to know thermophysical properties. Once temperature and composition affects these properties, models based in such factors are important for further calculation. In this work, density and dynamic viscosity of bovine milk, probably the most processed food fluid in the world, were determined within large ranges of temperature and major constituents (moisture, fat, lactose, protein and minerals), based on typical processing values. Density varied from (962.01 to 1100.45) kg/m3 and dynamic viscosity varied from (0.60 to 63.70) mPa∙s. Temperature and moisture content negatively affected both properties, while lactose, protein and minerals contents positively affected them. An increase in fat content reduced density and increased dynamic viscosity. Experimental density data were fitted to the simplest multiple linear model and dynamic viscosity data were fitted to a multiple type Arrehnius’ model, obtaining good agreement.-
Idioma: dc.languageen-
Publicador: dc.publisherDe Gruyter-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Food Engineering-
Palavras-chave: dc.subjectProperties-
Palavras-chave: dc.subjectModels-
Palavras-chave: dc.subjectMajor constituents-
Palavras-chave: dc.subjectMilk-
Título: dc.titleDensity and dynamic viscosity of bovine milk affect by temperature and composition-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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