Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp
Issue date
2012Suggested citation
Augusto, Pedro E. D.;
Cristianini, Marcelo;
Ibarz Ribas, Alberto;
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(2012)
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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.
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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.