Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice

Abstract

Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice Influência da temperatura, concentração e taxa de deformação no comportamento reológico do suco de jambo-vermelho (Syzygium malaccense) SummaryThe aim of this study was to evaluate the rheological behavior of malay apple, a traditional Amazonian fruit with high bioactive properties, at different temperatures and soluble solids concentrations. The experiments were carried out in a Brookfield R/S Plus rheometer with concentric cylinders geometry. Power Law, Herschel-Bulkley, Mizrahi-Berk, and Sisko rheological models were fitted to the experimental data. The malay apple juice (pulp and skin) showed a pseudoplastic behavior for all temperatures and concentrations with flow behavior indexes lower than 1. The temperature effect on the samples' apparent viscosity was analyzed by the Arrhenius equation. The activation energy increased with a decrease in the soluble solids concentration, showing that the lower the concentration, the greater the temperature influence on the apparent viscosity. The soluble solids effect was described by the exponential equation. The exponential factor increased with the temperature increasing, showing that the higher the temperature, the greater the effect of the soluble solids concentration on samples' apparent viscosity. Finally, a triparametric mathematical model combining temperature, concentration, and shear rate was proposed aiming to evaluate its effects on the samples' apparent viscosity and has accurately adjusted to the data with high correlation index R 2 .Keywords: Rheology; Malay apple; Temperature; Concentration; Shear rate. ResumoO objetivo deste estudo foi avaliar o comportamento reológico do suco de jambo-vermelho, uma tradicional fruta da região amazônica com elevadas propriedades bioativas, a diferentes temperaturas e concentrações de sólidos solúveis. Os experimentos foram realizados em um reômetro Brookfield R/S Plus, operando em geometria de cilindros concêntricos. Os modelos reológicos da Lei da Potência, Herschel-Bulkley, Mizrahi-Berk e Sisko foram utilizados para modelagem dos dados experimentais. O suco de jambo-vermelho (polpa e casca) apresentou comportamento pseudoplástico para todas as temperaturas e concentrações, com índice de comportamento de fluxo menor que 1. O efeito da temperatura na viscosidade aparente das amostras foi analisado pela equação de Arrhenius. A energia de ativação aumentou com a diminuição na concentração dos sólidos solúveis, atestando que, quanto menor a concentração, maior a influência da temperatura na viscosidade aparente. O efeito da concentração de sólidos solúveis foi descrito pela equação exponencial. O fator exponencial aumentou sob aumento da temperatura, atestando que, quanto maior for a temperatura, maior será o efeito dos sólidos solúveis na viscosidade aparente das amostras. Por fim, um modelo matemático triparamétrico, relacionando temperatura, concentração de sólidos solúveis e taxa de deformação ...

Green (Detox) juice physicochemical properties and stabilization effect of naturals emulsifiers

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Multi‐block analysis for the correlation of physico‐chemical and rheological data of 42 fruit pulps

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“…Prior literature studies have investigated the rheological behavior of some exotic fruit pulp, such as jabuticaba pulps (Sato & Cunha, 2009), Malay apple (Santos, Silva, Rodrigues, & Souza, 2016), grumixama ( de Aguiar, Sabaa-Srur, & Smith, 2016), and "Japanese grape" (Maieves et al, 2017). However, most of these studies focus on a single (or small number) of fruit, and no comparisons between the rheological behavior of different exotic fruit pulps were found.…”

Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose

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