Comportamiento viscoelástico de pulpa de membrillo en función de la concentración de sólidos solubles

Ramos, Afonso Mota; Ibarz, Albert

doi:10.1590/s0101-20612006000100034

Cited by 12 publications

(12 citation statements)

References 10 publications

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“…As previously stated, the loss modulus was greater than the elastic modulus at 10 Hz, indicating that the viscous character predominated over the elastic one in this particular mandarin concentrate, and that its liquid nature was maintained, even at low temperatures. Ramos & Ibarz (2006) found the inverse behaviour in quince pulp. The general tendency of parameters G ’ and G ” was to decrease as temperature increased, except at 6 °C.…”

Section: Resultsmentioning

confidence: 96%

“…Most of them are manufactured by industrial processes that change their original structure, generating a fluid in which the suspended material (formed by pulp and pectin) makes a significant contribution to their rheology, giving them some singular properties like thixotropic and elastic behaviour. In this way, pectin content has a direct relationship with the strength of the structure that can be created inside the juice matrix (Ramos & Ibarz, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Rheological behaviour of concentrated mandarin juice at low temperatures

Falguera

Vélez‐Ruiz

Alins

et al. 2010

Int J of Food Sci Tech

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Several rheological properties of concentrated mandarin juice were investigated, quantifying thixotropic behaviour and fitting experimental data to the Hahn, Weltman, and Figoni-Shoemaker equations. The latter one proved best for modelling the time dependency response. Pseudoplastic behaviour fitted well with the Herschel-Bulkley model in the interval between )12 and 6°C, in which yield stress and the flow behaviour index scarcely changed with temperature. The consistency coefficient and apparent viscosity both decreased as temperature increased. Fitting these consistency data to the Arrhenius-type equation, a value of 33 kJ mol )1 for activation energy was obtained. Concentrated mandarin juice displayed viscoelastic properties in the temperature range between )12 and 6°C, with the elastic character (determined by the juice's pectin content) predominating over the viscous nature at low frequency values, but with this behaviour being inverted for high values. Furthermore, as the temperature became higher, the elastic character became more important than the viscous nature.

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Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Rheological behaviour of concentrated mandarin juice at low temperatures

Falguera

Vélez‐Ruiz

Alins

et al. 2010

Int J of Food Sci Tech

Self Cite

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“…The gelatinization process in starch granules was monitored by recording the values of storage ( G ′) and loss ( G ″) moduli during the heating in flour and starch suspensions, both suspensions showed a semi‐solid behavior with G ′> G ″ values in heating and cooling process (Fig. ); in other words, the elastic behavior was imposed on the viscous behavior .…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit

et al. 2014

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To characterize the flour and starch from peach palm fruit, a non-conventional raw material, these powders were studied by means of chemical composition, SEM, particle size analyzer, XRD, FTIR, and differential scanning calorimeter, with different water contents. The rheological properties of the solutions and suspensions also were evaluated. Results showed that flour and starch powders have high starch contents (between 73.0 and 84.5%) with average particle size between 9.8 mm (flour) and 8.4 mm (starch). Thermograms revealed endothermic peaks that were affected by hydration conditions between 70-72°C for flour and 61-62°C for starch. Solutions of peach palm fruit flour and starch had a pseudoplastic behavior at 30°C that can be fit well to the power-law model. Peach palm fruit is a non-conventional source of flour and starch, but the results proved that these powders could have promising industrial applications, due to their physicochemical properties being similar to those reported for other starches.

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“…Para los sueros de Arjona y Turbaco, se observa menor variación entre los valores G' y G'' con la frecuencia, que para los sueros comercial y del Carmen de Bolívar, teniendo estos últimos los mayores valores de los módulos G´ y G", presentando una estructura que requiere de mayores esfuerzos cortantes, para su deformación, lo cual se puede explicar , por la formación de un gel por las caseínas de la leche ,el cual atrapa la grasa mientras los sueros Costeños de Arjona y Turbaco se obtienen como un subproducto de la elaboración del queso ,y su porcentaje de proteínas es bajo formando un gel débil. Estos valores son semejantes a los reportados para yogurt (Lucey et al, 1998), pulpa de membrillo (Ramos y Ibarz, 2006), dispersiones de pectinas (Da Silva et al, 1993) y con mayonesa (Ibarz y Ortiz, 1993). (Granados el al 2012) Información Tecnológica Vol.…”

Section: Viscoelasticidadunclassified

Caracterización Reológica del Suero Costeño de Turbaco, Arjona, El Carmen de Bolívar y uno Comercial (Colombia)

Acevedo

Granados

Torres³

2014

Inf. tecnol.

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ResumenEl objetivo de esta investigación fue determinar los efectos de las condiciones de proceso sobre las propiedades viscoelásticas del suero costeño elaborado en los municipios de Turbaco, Arjona y El Carmen de Bolívar (Colombia), y compararlas con las de un suero costeño comercial. Se determinó el módulo elástico, la viscosidad compleja (Pa.s) y la tangente de perdida (tanδ) en los diferentes sueros costeños, utilizando un reómetro TA AR 1500, ajustando los datos de viscosidad compleja a los modelos de Potencia, Ellis, Cross y Cross-Carreau. Los resultados mostraron que los modelos que mejor describen el comportamiento viscoelástico del suero costeño son los de Ellis y Cross, y que el tiempo de fermentación incide inversamente sobre su consistencia. El suero costeño más viscoso fue el de El Carmen de Bolívar (370,50), seguido del Comercial (229,86), Arjona (74,05) y Turbaco (68,06). Todos los sueros costeños estudiados tienen un comportamiento pseudoplástico. Palabras clave: suero costeño, propiedades viscoelásticas, módulo elástico, viscosidad compleja Rheological characterization of a Fermented Milk Product known as Suero Costeño from Turbaco, Arjona, El Carmen de Bolívar and a Commercial Product (Colombia) AbstractThe objective of this research was to determine the effects of process conditions on the viscoelastic properties of the a fermented milk product known as suero costeño produced in the municipalities of the Turbaco, Arjona and El Carmen de Bolivar (Colombia), and compare them with those of a commercial suero costeño. The elastic modulus, the complex viscosity (Pa.s) and the loss tangent (tanδ) were determined for all samples of suero costeño. For this, a TA AR 1500 rheometer was used and data was fitted to the complex viscosity power models, Ellis, Cross and Cross-Carreau. The results showed that the models that best describe the viscoelastic behavior of the suero costeño are the Ellis and Cross, and that the fermentation time inversely affects its consistency. The most viscous suero costeño was El Carmen de Bolivar (370,50), followed by commercial (229,86), Arjona (74.05) and Turbaco (68,06). All samples of suero costeño presented a pseudoplastic behavior.

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Comportamiento viscoelástico de pulpa de membrillo en función de la concentración de sólidos solubles

Cited by 12 publications

References 10 publications

Rheological behaviour of concentrated mandarin juice at low temperatures

Rheological behaviour of concentrated mandarin juice at low temperatures

Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit

Caracterización Reológica del Suero Costeño de Turbaco, Arjona, El Carmen de Bolívar y uno Comercial (Colombia)

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