Rheological Behaviour, Freezing Curve, and Density of Coffee Solutions at Temperatures Close to Freezing

Moreno Moreno, Fabián Leonardo; Raventós, M.; Hernández Yáñez, Eduard; Santamaría, N.; Acosta, J.; Pirachican, O.; Torres, L.; Ruiz, Y.

Enlaces del Item

URI: http://hdl.handle.net/10818/44717
Visitar enlace: https://www.tandfonline.com/do ...
Visitar enlace: https://www.tandfonline.com/do ...

ISSN: 1094-2912

DOI: 10.1080/10942912.2013.833221

Estadísticas

Ver Estadísticas de uso

Métricas

Catalogación bibliográfica

Mostrar el registro completo del ítem

Autor/es

Moreno Moreno, Fabián Leonardo; Raventós, M.; Hernández Yáñez, Eduard; Santamaría, N.; Acosta, J.; Pirachican, O.; Torres, L.; Ruiz, Y.

Fecha

2014-10-30

Resumen

The physical properties of coffee solutions were determined for temperatures close to the freezing point. Rheological behaviour, freezing curve, density, and their relationship between coffee mass fraction and Brix degrees were determined for coffee mass fractions between 5 and 50% (wet basis) in the −6 to 20°C temperature interval. Values of viscosity varied from 1.99 to 1037 mPa·s and values of density from 1000 to 1236 kg·m−3. The freezing curve was generated using the undercooling method, giving values within freezing curves for food fluids. The results were used to generate mathematical models to predict viscosity, freezing point depression, and density as a function of coffee mass fraction and temperature.