Aplicação da metodologia de superfície de resposta para o estudo do efeito da temperatura sobre o comportamento reológico de misturas ternárias de polpa de manga e sucos de laranja e cenoura

Abstract

JUICES.In this work was studied the rheological behaviour of ternaries mixtures of pulp mango, orange and carrot juices, in temperatures of 10 and 60 o C. The juice proportion were defined by response surface methodology to mixture. Rheological data were obtained in a Haake Rotovisco model RV 20 and rheograms were fitted with OstwladDe Waele. The rheological parameters were used as response for the experimental designs. It was observed that the parameters consistency index and flow behaviour index, in the two temperatures, were better described with the linear and quadratic model, respectively.

Evaluation of polypropylene/montmorillonite nanocomposites as food packaging material

“…The average values of reducing sugars ranged from 2.50 to 2.77 in the samples of PP/MMT. Some of the observed levels of reducing sugars are higher than non-reducing sugars; this fact is explained because fructose (reducing sugar) is the predominant sugar in the orange, while sucrose is present in small quantities [41]. The maximum value for total sugars of natural orange established by the regulation is 13.0 g 10 -2 g -1 [35].…”

Development and characterization of flexible film based on starch and passion fruit mesocarp flour with nanoparticles

“…This polysaccharide is a colloid of strong hydrophilic character, which is owing to the presence of polar groups, a property that binds large amounts of water, increasing thus its volume and reducing the free volume between the macromolecules and consequently increasing the viscosity of the medium. According to Branco and Gasparetto (2003), the consistency index and apparent viscosity are directly influenced by the presence of insoluble solids, such us insoluble fiber and also by soluble fibers such us pectin, which is increased in their presence. In starch-based solutions, the viscosity is the result of structural changes, such as irreversible swelling of starch granules, melting of crystals formed by molecules of Table 1 Design matrix used in the film preparation.…”

Thermophysical Characterization of Genipap Pulp

“…Products such as juices, yogurts and jams made of fruits are sources of vitamins, mineral salts, organic acids and fibers whose role on human health is fundamental (Branco and Gasparetto, 2003). Brazil is one of the three main world fruit producers, around 39 million ton per year.…”