Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

Food Science and Technology (Campinas)

Vanessa Camarinha Barbosa²  Edwin Elard Garcia-rojas²  Jane Sélia Dos Reis Coimbra¹  Paula De Aguiar Cipriano¹  Eduardo Basílio De Oliveira¹  Javier Telis-romero¹ 

[1] ,Universidade Federal Rural do Rio de JaneiroSeropédica RJ ,Brasil

关键词: Bingham model;    dulce de leche;    heat capacity;    thermal conductivity;    specific mass;    thermal diffusivity;    modelo de Bingham;    doce de leite;    capacidade calorífica;    condutividade térmica;    densidade;    difusividade térmica;   

DOI  :  10.1590/S0101-20612013005000009

来源: SciELO

【 摘 要 】

Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flakes 1.5% m/m) were determined at temperatures comprised between 28.4 and 76.4 °C. In general, no significant differences (p < 0.05) were observed in the presence of coconut flakes in the two formulations. Heat capacity varied from 2633.2 to 3101.8 J/kg.°C; thermal conductivity from 0.383 to 0.452 W/m.°C; specific mass from 1350.7 to 1310.7 kg/m³; and, thermal diffusivity from (1.082 × 10-7 to 1.130 × 10-7) m²/s. The Bingham model was used to properly describe the non-Newtonian behavior of both formulations, with yielding stress values varying from 27.3 to 17.6 Pa and plastic viscosity from 19.9 to 5.9 Pa.s.

【 授权许可】

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