Rheological properties of blueberry puree for processing applications

Nindo, Caleb; Tang, Juming; Powers, Joseph R.; Takhar, Pawan S.

doi:10.1016/j.lwt.2005.10.003

Cited by 98 publications

(88 citation statements)

References 14 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: 56%

“…The rheological properties of another variety of blueberryHighbush blueberry (Vaccinium corymbosum L.) were previously studied by Nindo et al (2007), who analyzed the influence of temperature and solid content on the rheological behavior of blueberry puree. The authors found a non-Newtonian behavior with shear-thinning characteristics.…”

Section: Rheological Measurementsmentioning

confidence: 99%

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Rheological behavior of blueberry

Antonio¹,

Faria²,

Takeiti³

et al. 2009

Ciênc. Tecnol. Aliment.

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Section: Physical and Physicochemical Characterizationmentioning

confidence: 56%

Section: Rheological Measurementsmentioning

confidence: 99%

Rheological behavior of blueberry

Antonio¹,

Faria²,

Takeiti³

et al. 2009

Ciênc. Tecnol. Aliment.

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“…It was reported that flow activation energy increased significantly with square of total soluble solid content for blue berry and raspberry juices, where as it increased quadratically with soluble solid content in case of liquorice (Glycyrrhiza glabra ) extract (Nindo et al 2005;Maskan 1999). The flow activation energy was increased linearly with total dissolved solid content in case of blueberry puree (Nindo et al 2007). The deviation in models and model coefficient was due nature solute, size, shape, solute-solvent interactions, hydration state and range of temperature and soluble solid content studied.…”

Section: Effect Of Temperaturementioning

confidence: 96%

“…Several authors have used different equations to describe the combined effect of temperature and soluble solid content on viscosity of the fluids (Juszczak et al 2009;Juszczak et al 2010;Ibarz et al 2009;Altan and Maskan 2005;Kaya and Sozer 2005;Giner et al 1996;Ibarz et al 1996;Nindo et al 2005;Manjunatha et al 2012aManjunatha et al , 2012bManjunatha and Raju 2013;Juszczak and Fortuna 2004;Nindo et al 2007). The model equations were Power law type :…”

Section: Effect Of Water Activitymentioning

confidence: 99%

Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures

2013

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Rheological behaviour of enzyme clarified sapota (Achras sapota L.) juice at different temperatures (10 to 85°C) and total soluble solid content (10.2 to 55.6°brix) corresponding to a water activity (a w ) (0.986 to 0.865) was studied using controlled stress rheometer by coaxial cylinders attachment. The rheological parameter shear stress (Pa) was measured upto a shear rate of 1,000 s . The investigation showed that the enzyme clarified sapota juice and its concentrates behaved like a Newtonian liquid and the viscosity (η) values were in the range 4.340 to 56.418 mPa s depending upon temperature and concentration studied. The temperature dependency of viscosity of enzyme clarified sapota juice was described by Arrhenius equation (r >0.94) and activation energy (E a ) for viscous flow was in the range 5.218 to 25.439 KJ/mol depending upon concentration. The effect of total soluble solid content on flow activation energy was described by exponential relationship (r > 0.95, rmse% <13.5, p <0.01) and that of water activity was described by power law relation (r >0.99, rmse% <5.80, p <0.01). The effect of total soluble solid content on viscosity of enzyme clarified sapota juice followed second order exponential type relationship (r >0.99, rmse%<3.53) at the temperature used. The effect of water activity on viscosity of enzyme clarified sapota juice followed power law equation (r >0.98, rmse%< 4.38). A single equation representing combined effect of temperature and total soluble solid content/water activity on viscosity of enzyme clarified sapota was established.

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“…Observa-se que, para uma taxa de deformação fixa, a tensão de cisalhamento diminui à medida que aumenta a temperatura (Figura 1). Comportamento semelhante foi encontrado por Nindo et al (2007), Harnanan et al (2001) e Ferreira et al (2003, ao estudarem as propriedades reológicas do purê de mirtilo e polpa de goiaba. 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.…”

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 properties of blueberry puree for processing applications

Cited by 98 publications

References 14 publications

Rheological behavior of blueberry

Rheological behavior of blueberry

Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures

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

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