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

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dc.creatorVanessa Camarinha BARBOSA
dc.creatorEdwin Elard GARCIA-ROJAS
dc.creatorJane Sélia dos Reis COIMBRA
dc.creatorPaula de Aguiar CIPRIANO
dc.creatorEduardo Basílio de OLIVEIRA
dc.creatorJavier TELIS-ROMERO
dc.date2013
dc.date.accessioned2026-07-07T04:19:53Z
dc.descriptionDulce 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940115014
dc.identifier.urihttp://hdl.handle.net/123456789/458015
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.33
dc.subjectAgrociencias
dc.titleThermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature
dc.typeartículo científico

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