Effect of sucrose and pectin addition on physical, chemical, thermal and rheological properties of frozen/thawed pineapple pulps

Conceição, Márcia Cavalcante; Fernandes, Tatiana Nunes; Prado, Mônica Elisabeth Torres; Resende, Jaime Vilela de

doi:10.1007/s13367-012-0028-8

Cited by 10 publications

(5 citation statements)

References 27 publications

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“…The results indicated that at all temperatures tested, the samples had shear-thinning behaviors (n < 1) as observed in Table 4. The n value indicates the degree of shear-thinning behavior, and in this respect, the greater the unit value, the further the fluid moves away from Newtonian behavior (Conceição et al, 2012). Mathias et al (2013) also found shear-thinning behavior by doing a comparative study of the rheology of commercial yogurts.…”

Section: Rheological Behaviormentioning

confidence: 99%

Thermal conductivity as influenced by the temperature and apparent viscosity of dairy products

Gonçalves

Pereira

Lago

et al. 2017

Journal of Dairy Science

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This study aimed to evaluate the rheological behavior and thermal conductivity of dairy products, composed of the same chemical components but with different formulations, as a function of temperature. Subsequently, thermal conductivity was related to the apparent viscosity of yogurt, fermented dairy beverage, and fermented milk. Thermal conductivity measures and rheological tests were performed at 5, 10, 15, 20, and 25°C using linear probe heating and an oscillatory rheometer with concentric cylinder geometry, respectively. The results were compared with those calculated using the parallel, series, and Maxwell-Eucken models as a function of temperature, and the discrepancies in the results are discussed. Linear equations were fitted to evaluate the influence of temperature on the thermal conductivity of the dairy products. The rheological behavior, specifically apparent viscosity versus shear rate, was influenced by temperature. Herschel-Bulkley, power law, and Newton's law models were used to fit the experimental data. The Herschel-Bulkley model best described the adjustments for yogurt, the power law model did so for fermented dairy beverages, and Newton's law model did so for fermented milk and was then used to determine the rheological parameters. Fermented milk showed a Newtonian trend, whereas yogurt and fermented dairy beverage were shear thinning. Apparent viscosity was correlated with temperature by the Arrhenius equation. The formulation influenced the effective thermal conductivity. The relationship between the 2 properties was established by fixing the temperature and expressing conductivity as a function of apparent viscosity. Thermal conductivity increased with viscosity and decreased with increasing temperature.

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Section: Rheological Behaviormentioning

confidence: 99%

Thermal conductivity as influenced by the temperature and apparent viscosity of dairy products

Gonçalves

Pereira

Lago

et al. 2017

Journal of Dairy Science

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“…However, these processes are influenced by several factors, mainly temperature (between 60 and 100C), pH (between 1.5 and 3.0) and time (between 0.5 and 6 hours). The extraction of pectin from pineapple core was carried out with nitric acid and the chemical and rheological properties of the pectin extracted were similar to those of industrial pectin (Conceição et al, 2012).…”

Section: Pectinmentioning

confidence: 99%

A Bio-refinery Approach from Pineapple in the Context of Non-Technified Crops: The Choco-Colombian Region

Murcia

Ardila

Barrera-Zapata

2020

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A pineapple bio refinery that could be adapted to the geographical and cultural conditions of non-technified crops, i.e., the Choco-Colombia region is described. Some characteristics of the region such as the geographical conditions and the relative backwardness related to economic, social, cultural and infrastructure conditions, lead to a relatively high waste of harvested pineapple, with a negative economic and environmental impact. Such situation is also identified in several areas dedicated to pineapple cultivation all over the world, where the pineapple crop usually does not reach export quality and high amount of fruits could end up as wastes. This document initially presents a description of the main generalities of pineapple cultivation and its market. Then, some of the main products of pineapple and its residues are described. Finally, the peculiarities of pineapple cultivation in the Choco-Colombia region are presented and a possible scenario of pineapple biorefinery for that region is proposed. This contribution is expected to be an adequate review material for analysis and decision making in technical and economic feasibility studies to obtain various products from pineapple residues in non-technified crops, motivating both public and private sectors to invest and promote agro-industry initiatives from pineapple waste.

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“…Additionally, with the temperature reduction, the shear stress is reduced, causing a rearrangement of the particles and aggregation into bigger particles. These particles flow with more difficulty, resulting in a viscosity increase (Conceição et al 2012). …”

Section: Rheological Behaviormentioning

confidence: 99%

“…The use of these additives affects the rheological behavior of the fruit pulps, altering the concentration of the constituents compared with the original pulp and consequently altering the physicochemical and microstructural characteristics of the products in the subsequent stages of processing, such as freezing and thawing (Fernandes et al 2010, Conceição et al 2012). …”

Section: Introductionmentioning

confidence: 99%

Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology

2014

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The effects of pectin and sucrose addition on the rheological parameters and freezing kinetic of passion fruit pulp were studied. The effect of the air-blast freezing of passion fruit at -20°C on the rheological parameters before and after freezing was evaluated. The rheological analyses were carried out using a viscometer at 25°C, and the readings were converted into rheological measurements using the Mitschka method and fitted to the Ostwald-de Waele model. The freezing kinetics was analyzed using a controlled-temperature cold-stage instrument, which was coupled to a microscope integrated with a video capture system. The concentrations of sucrose and pectin were established using a Composite Rotational Design. The pulps combined with the additives exhibited a pseudoplastic behavior, and the values for the index flow (n) and consistency index (k) before and after freezing differed and were dependent on the additive concentrations. The rates of increase for the frozen areas were evaluated in a microfreezer and were significantly influenced by the additive concentrations. These concentrations were those that presented a lower index flow and a higher consistency index. The results are discussed in terms of the solubility and interaction of the pectin added to the fruit pulp with low pH, the presence of sucrose and low temperature.

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Effect of sucrose and pectin addition on physical, chemical, thermal and rheological properties of frozen/thawed pineapple pulps

Cited by 10 publications

References 27 publications

Thermal conductivity as influenced by the temperature and apparent viscosity of dairy products

Thermal conductivity as influenced by the temperature and apparent viscosity of dairy products

A Bio-refinery Approach from Pineapple in the Context of Non-Technified Crops: The Choco-Colombian Region

Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology

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