Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp

Augusto, Pedro E. D.; Cristianini, Marcelo; Ibarz Ribas, Alberto

doi:https://doi.org/10.1016/j.jfoodeng.2011.08.015

View/Open

017345.pdf (526.5Kb)
Sol·licita una còpia

Issue date

2012

Author

Augusto, Pedro E. D.

Cristianini, Marcelo

Ibarz Ribas, Alberto

Suggested citation

Augusto, Pedro E. D.; Cristianini, Marcelo; Ibarz Ribas, Alberto; . (2012) . Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp. Journal of Food Engineering, 2012, vol. 108, núm. 2, p. 283-289. https://doi.org/10.1016/j.jfoodeng.2011.08.015.

Abstract

The present work has evaluated the dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea) pulp as function of temperature (0–80 °C), as well as the applicability of the Cox-Merz rule. The product flow behavior could be well described by the Herschel–Bulkley’s model (R2 > 0.98), whose parameters were modeled as function of temperature (R2 > 0.91). The product has shown a weak gel behavior, with storage modulus higher than loss modulus in the evaluated frequency range. The storage and loss modules could be well described by a power function of the oscillatory frequency (R2 > 0.93), whose parameters were modeled as function of temperature (R2 > 0.97). Moreover, a power modified Cox-Merz rule could describe the rheological properties of S. purpurea pulp (R2 > 0.96). The obtained data are potentially useful for future studies on food properties and process design.

URI

http://hdl.handle.net/10459.1/57991

DOI

https://doi.org/10.1016/j.jfoodeng.2011.08.015

Is part of

Journal of Food Engineering, 2012, vol. 108, núm. 2, p. 283-289

Collections

Articles publicats (Tecnologia dels Aliments) [520]