Characterization of caramel jam using back extrusion technique

Author	dc.contributor.author	Castro Montero, Eduardo	es_CL
Author	dc.contributor.author	Silva, C.	es_CL
Author	dc.contributor.author	Osorio, Fernando
Author	dc.contributor.author	Miranda, M.	es_CL
Admission date	dc.date.accessioned	2009-08-13T16:59:49Z
Available date	dc.date.available	2009-08-13T16:59:49Z
Publication date	dc.date.issued	2000-07
Cita de ítem	dc.identifier.citation	LATIN AMERICAN APPLIED RESEARCH 30(3): 227-232	en
Identifier	dc.identifier.issn	0327-0793
Identifier	dc.identifier.uri	https://repositorio.uchile.cl/handle/2250/120762
Abstract	dc.description.abstract	Back extrusion technique was applied to characterize caramel jam samples taken from Chilean market. Determinations were made at room temperature, working with a Lloyd Universal material testing machine model LR 5K with a 500 N cell Power law and Bingham plastic models were applied. Calculations were made with a spreadsheet (QPRO), and statistical:ll analyses were done using a statistical package (STATGRAPHICS). Results indicated that the Bingham plastic model showed the best goodness of fit, end that an increase in soluble solid content caused an increase in field stress.	en
Lenguage	dc.language.iso	en	en
Publisher	dc.publisher	PLAPIQUI(UNS-CONICET	en
Keywords	dc.subject	Back extrusion	en
Título	dc.title	Characterization of caramel jam using back extrusion technique	en
Document type	dc.type	Artículo de revista