Estimation of physico-chemical properties is essential for food processing operations
ranging from equipment design to plant installation and extending towards packaging …

Pulsed electric field (PEF) systems should be designed to be microbiologically and energy
efficient for industrial applications applied to treatment of different types of liquid foods. A …

When optimizing the process of grapes juice manufacture not just to obtain an excellent
quality, but also to develop a data base is essential to know the evolution of physical …

The aim of this study was to establish mathematical relations between temperature or
pressure and sucrose concentration with boiling point, specific heat capacity and thermal …

The microbial inactivation and specific energy of a pulsed electric field treatment system are
dependent on the electric field distribution and treatment time since they have opposite …

Sucrose has been always used as a standard for calibration of densimeters, viscosimeters,
refractometers, polarimeters etc. Density and viscosity of aqueous sucrose solutions are …

This work aimed to study the mathematical variation of three main thermodynamic properties
(dynamic viscosity, thermal conductivity and thermal diffusivity) of pasta dough obtained by …

A busca por produtos alimentícios saudáveis tem se tornado cada vez mais frequente
devido à conscientização dos consumidores em relação aos benefícios para a saúde. No …