Rheological Behavior of Pineapple and Mango Pulps

Pelegrine, Daniela Helena Guimarães; Silva, F.C.; Gasparetto, Carlos Alberto

doi:10.1006/fstl.2002.0920

Cited by 74 publications

(59 citation statements)

References 5 publications

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“…A pseudoplastic behavior was also found in a great number of rheological characterizations of food materials: raspberry, strawberry prune, and peach purees (MACEIRAS et al, 2007); pineapple and mango pulps (PELEGRINE et al, 2002), and this behavior was already reported for blueberry (Vaccinium corymbosum L.) in a study conducted by Nindo et al (2007).…”

Section: Physical and Physicochemical Characterizationmentioning

confidence: 59%

“…The pseudoplastic behavior was also used to describe the whole and centrifuged mango and pineapple pulps' rheological behavior by Pelegrine et al (2002), who fitted the data with Casson, Ostwald-de-Waelle and Mizrahi-Berk (M-B) models obtaining the best adjustment with M-B model. Haminiuk et al (2006) studied the influence of temperature on the rheological behavior of whole araçá pulp and found that it was well described by the power law model with the pulp showing a pseudoplastic behavior and the apparent viscosity decrease with an increase in the shear rate and temperature as expected for liquid foods.…”

Section: Rheological Measurementsmentioning

confidence: 99%

See 1 more Smart Citation

Rheological behavior of blueberry

Antonio¹,

Faria²,

Takeiti³

et al. 2009

Ciênc. Tecnol. Aliment.

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Section: Physical and Physicochemical Characterizationmentioning

confidence: 59%

Section: Rheological Measurementsmentioning

confidence: 99%

Rheological behavior of blueberry

Antonio¹,

Faria²,

Takeiti³

et al. 2009

Ciênc. Tecnol. Aliment.

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“…Flow curves [27], and Pelegrine, Silva, and Gasparetto [33] for clarified orange juice with different moisture content (0.34-0.73 w/w), whole mango juice with a solids concentration varying from 7.6 to 26%, whole sloe (Prunus spinosa) fruit juice (25-58.5 o Brix), and both whole and centrifuged pineapple juice, respectively. On the contrary, Belibagli and Dalgic [17], Altan and Maskan [14], Nindo et al [15], Khalil, Ramakrishna, Nanjundaswamy and Patwardhan [34], and Rao, Cooley, and Vitali [35] reported that clarified sour-cherry, pomegranate, blueberry, raspberry, and banana juices and depectinized clarified apple juice exhibit Newtonian behavior at all concentrations and temperatures.…”

Section: Resultsmentioning

confidence: 99%

Rheological Models of Kiwifruit Juice for Processing Applications

Goula¹,

Adamopoulos²

2011

J Food Process Technol

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Rheological behavior of kiwifruit juice at different solids concentrations (13.5-30 o Brix) and different temperatures (25-65°C) was studied with the objective of defining suitable mathematical models for use in evaporation and other processing procedures. Kiwifruit juice samples exhibited pseudoplastic behavior and were characterized by the power law model. The flow consistency index decreased with an increase in temperature and a decrease in concentration, whereas there was no significant effect of temperature and concentration on flow behavior index. The apparent viscosity at a reference shear rate of 1.0 s -1 (μ α1 ) was used instead of the flow consistency index. The temperature and concentration effects on μ α1 were expressed with a single equation. At low shear rates, kiwifruit juice samples exhibited a thixotropic behavior, which turned to rheopectic at high shear rates. In addition, the Bostwick consistency levels were related to the apparent viscosity measurements and the flow consistency index values.

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“…Pode-se observar também que a viscosidade aparente (Figura 2) decresce com o aumento da taxa de deformação, indicando um comportamento pseudoplástico para a polpa. Esse tipo de comportamento tem sido encontrado por diversos autores, entre os quais, Arslan et al (2005), Kaya & Belibagli (2002) e Pelegrine et al (2002), ao analisarem suco de uva concentrado e as polpas de manga e abacaxi, respectivamente.…”

Section: Resultsunclassified

Efeito da temperatura e taxa de cisalhamento nas propriedades de escoamento da polpa de Cupuaçu (T. grandiflorum Schum) integral

2008

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O comportamento reológico da polpa de cupuaçu integral foi determinado na faixa de temperatura de 10 a 60ºC. Os efeitos da temperatura e da taxa de deformação foram avaliados por meio de testes em cisalhamento estacionário. As análises reológicas foram conduzidas num reômetro Thermo Haake RheoStress 1. Os reogramas foram descritos pelos modelos reológicos de Ostwald-de-Waelle e o de Herschel-Bulkley. As curvas de escoamento mais bem ajustadas pelo modelo de Ostwald-de-Waelle. O produto apresentou comportamento pseudoplástico, e o índice de comportamento de fluxo (n) decresceu com o aumento da temperatura. O efeito da temperatura sobre a viscosidade aparente foi descrita por uma equação tipo Arrhenius e discutida em termos de energia de ativação. Essa energia aumentou com o aumento da taxa de deformação, sendo obtidos valores na faixa de 1 a 2 kcal/gmol.

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Rheological Behavior of Pineapple and Mango Pulps

Cited by 74 publications

References 5 publications

Rheological behavior of blueberry

Rheological behavior of blueberry

Rheological Models of Kiwifruit Juice for Processing Applications

Efeito da temperatura e taxa de cisalhamento nas propriedades de escoamento da polpa de Cupuaçu (T. grandiflorum Schum) integral

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