Propriedades reológicas de sucos mistos de manga, goiaba e acerola adicionados de fitoquímicos

Faraoni, Aurélia Santos; Ramos, Afonso Mota; Guedes, Danilo Bergamaschi; Moacir, Marcos Roberto; Pinto, Rogério

doi:10.1590/s1981-67232013005000002

Cited by 6 publications

(4 citation statements)

References 16 publications

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“…In Table 3, the effect of P H on the parameters of the Ostwald-de Waele model can be observed for the analyzed model systems. The Ostwald-de Waele model has been widely used to describe the rheological behavior in juices and nectars (Faraoni et al, 2013;Leite et al, 2014).…”

Section: Rheological Behaviormentioning

confidence: 99%

Application of time–intensity analysis in model system submitted to homogenization

Pereira

Leite

Schmidt

et al. 2019

Food sci. technol. int.

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The use of the high pressure homogenizer has been studied in fruit juices, but researches in model system for application in fruit nectar are scarce. Therefore, it is necessary to evaluate the application of these technologies and how the homogenization pressure (PH) can interfere in the sensorial profile of the samples. To prepare the solutions we used guar gum (0.1%), organic acids (0.3%), and sucrose (10%), which were later homogenized (0—control, 25 and 50 MPa) at 25 ℃. The rheological behavior and the temporal profile of the samples were evaluated. The model systems presented pseudoplastic behavior without residual tension and were fitted to the Ostwald–de Waele model. The consistency index reduced and the flow behavior index increased with processing. Apparent viscosity also decreased due to homogenization. In the time–intensity sensorial analysis, it was observed that the samples differed among the evaluated parameters, demonstrating that the samples with tartaric acid presented higher intensity for the sour taste. However, for sweetness, no change was observed. In the viscosity attribute, the model systems presented similar temporal profiles. Therefore, it was noted that the homogenization process favored a greater temporal profile of sour taste, making sensory perception more lasting in a model system for fruit nectar.

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Section: Rheological Behaviormentioning

confidence: 99%

Application of time–intensity analysis in model system submitted to homogenization

Pereira

Leite

Schmidt

et al. 2019

Food sci. technol. int.

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“…A Figura 4 mostra a representação gráfica, obtidas através da aplicação do modelo de Arrhenius. Nota-se a tendência de declínio da viscosidade aparente com a elevação da temperatura, conforme a equação de Arrhenius, o que está de acordo com os resultados encontrados por Faraoni et al (2013) ao estudar as propriedades reológicas de sucos mistos de manga, goiaba e acerola adicionados de fitoquímicos.…”

Section: A1unclassified

INFLUÊNCIA DA TEMPERATURA E DA VELOCIDADE DE ROTAÇÃO NA ADIÇÃO DE HIDROCOLÓIDE NO COMPORTAMENTO DA VISCOSIDADE APARENTE DA POLPA DE PINHA (Annona squamosa L.)

Santos¹,

Centenaro²,

Ohata³

2014

RBPA

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A pinha (Annona squamosa L.) é uma fruta cultivada em escala comercial em vários estados brasileiros. Devido às suas características sensoriais agradáveis, o fruto apresenta um elevado potencial industrial. Desta forma, em um processo de industrialização a polpa de pinha estará sujeita a etapas de resfriamento e aquecimento, o que torna de extrema relevância o conhecimento do comportamento reológico e consequentemente de sua viscosidade. O objetivo deste trabalho foi avaliar o comportamento da viscosidade da polpa de pinha na diluição de 1:1 e com a adição de goma xantana nas concentrações 0,10 e 0,15%, sob diferentes velocidades de rotações (6, 12, 20, 30, 50, 60 e 100 rpm) e temperaturas (10, 20, 30, 40 e 50°C). Os resultados foram avaliados estatisticamente pela análise de variância (ANOVA) e as médias comparadas pelo teste de Tukey (p ≤ 0,05), através do delineamento fatorial, utilizando o programa ASSISTAT. Os resultados obtidos evidenciaram maior estabilidade das amostras com adição de goma xantana mediante a amostra sem adição. Todas as amostras classificaram-se como fluido não newtoniano, apresentando comportamento pseudoplástico independente do tempo. O efeito da temperatura no comportamento da viscosidade foi descrito pela Equação de Arrhenius, obtendo-se um bom ajuste (R 2 >0,9).

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“…This is required to simulate any process involving the flow of these products. [3][4][5] According to Bourne [2] and Faorini, [6] determining the deformation and flow properties of foods is important to design equipment such as pumps, pipes, belts, spray devices, etc., and to obtain information about the structure of food or the conformation of its molecular constituents, especially its macromolecular constituents. Gomes and Penna [1] reported that prior knowledge about these properties enables measurements that are helpful in the evaluation of sensory attributes pertaining to the product's texture.…”

Section: Introductionmentioning

confidence: 99%

Rheological properties estimation of mango pulp by inverse methods

Barros

Cordeiro

Silva

et al. 2017

International Journal of Food Properties

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All liquid products derived from fruit are biphasic systems composed of solid particles dispersed in an aqueous medium. Some exhibit Newtonian behaviour, but most of them display pseudoplastic behaviour; sometimes it shows initial flow resistance and/or time-dependent flow. This article presents a solution of an inverse problem to estimate the rheological properties of mango pulp (Mangifera indica). The direct problem was solved using the Mizrahi-Berk equation with three parameters to determine the consistency index (K M ), the fluid behaviour index (n M ), and the square root of yield stress (K OM ). The objective was to determine the rheological properties of mango pulp by solving an inverse problem with parameter estimated using the Levenberg-Marquardt method. The inverse method provided accurate estimations of the rheological parameters, considering that the experimental and theoretical residual shear stress curves were quite small. ARTICLE HISTORY

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Propriedades reológicas de sucos mistos de manga, goiaba e acerola adicionados de fitoquímicos

Cited by 6 publications

References 16 publications

Application of time–intensity analysis in model system submitted to homogenization

Application of time–intensity analysis in model system submitted to homogenization

INFLUÊNCIA DA TEMPERATURA E DA VELOCIDADE DE ROTAÇÃO NA ADIÇÃO DE HIDROCOLÓIDE NO COMPORTAMENTO DA VISCOSIDADE APARENTE DA POLPA DE PINHA (Annona squamosa L.)

Rheological properties estimation of mango pulp by inverse methods

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