Steady and dynamic shear rheological properties of açai pulp (Euterpe oleraceae Mart.)

Tonon, Renata V.; Alexandre, Deise; Hubinger, Míriam Dupas; Cunha, Rosiane L.

doi:10.1016/j.jfoodeng.2008.12.014

Cited by 73 publications

(59 citation statements)

References 39 publications

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“…The rheometer was equipped with a Peltier system to control the temperature and a cross hatched plate-plate geometry (40 mm of diameter).The samples were analysed immediately after the HPH process. Prior to this, a gapindependency procedure was carried out, as described by Tonon et al [26] , which consists of varying the distance between the plates until the flow curve reaches a steady state. The gap obtained was 1000 μm.…”

Section: Rheological Propertiesmentioning

confidence: 99%

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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Multiple passes of high-pressure homogenisation (MP-HPH) was used to promote desirable rheological changes on frozen concentrated orange juice (FCOJ, 66ºBrix), up to 150 MPa and three passes. The final product structure (particle size distribution), rheological properties (steady-state shear and time-dependent flow) and colour were evaluated. By increasing both, homogenisation pressure and number of passes, MP-HPH process showed a decreasing asymptotic effect on the FCOJ consistency. The mean particle size decreased and the particle size distribution changed with the increase in pressure and number of passes. The process showed no impact on product colour. MP-HPH can be an interesting alternative for the production of FCOJ, providing similar effects as a single pass through the HPH equipment, but with lower costs and higher production rates. ARTICLE HISTORY

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Section: Rheological Propertiesmentioning

confidence: 99%

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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“…This indicated that the consistency coefficient of the gold kiwifruit puree was more temperature sensitive, since it needs greater energy over the temperature range to effect a change in the property. The derived activation energies for green and gold kiwifruit purees compared well with that of "Kesar" mango juice of 3.18 to 13.70 kJ/mol [15], peach puree of 9.35 kJ/mol [19], acai pulp of 4.18-6.21 kJ/mol [23] and blueberry puree of 9.36 kJ/mol [26].…”

Section: Temperature Dependency Of the Consistency Coefficient Of Kiwmentioning

confidence: 73%

“…The yield stress and consistency coefficient values of Brazilian cherry pulp [5], banana puree based baby food [18] and raspberry, strawberry, prune and peach purees [19] also behaved in the same way. The flow behavior index also decreased with increasing temperature for papaya puree [6], mango pulp [21] and acai pulp [23].…”

Section: Rheological Of Properties Green and Gold Kiwifruit Pureesmentioning

confidence: 95%

“…Again the rest of the data were processed in the same way and revealed that the gold kiwifruit puree behaved as a Herschel-Bulkley fluid at the different temperatures. A number of other fruit purees had been fitted as well with the Herschel-Bulkley model including banana puree [7], blackberry pulp [8], raspberry, strawberry, prune and peach purees [19], mango pulp [21], blueberry puree [22], acai pulp [23] and siriguela pulp [24].…”

Section: Rheograms Of Green and Gold Kiwifruit Pureesmentioning

confidence: 99%

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Rheological Properties of Green and Gold Kiwifruit Purees at Different Temperatures

Diamante¹,

Liu²

2016

J Food Chem Nanotechnol

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A study was conducted to determine the rheological properties of green and gold kiwifruit purees with total soluble solids of 16 to 17 °Brix at different temperatures (25, 35 and 45 °C). The rheological properties of the samples were determined using a rotational rheometer at a shear range of 32 to 4835 s -1. The green and gold kiwifruit purees were found to be Non-Newtonian fluids following the Herschel-Bulkley model. The yield stress and consistency coefficient of the green kiwifruit puree at different temperatures were higher than those of the gold kiwifruit purees but the opposite was observed for the flow behavior index. Moreover, all rheological properties of the green and gold kiwifruit purees decreased with increasing temperature. The consistency coefficient was related to temperature using an Arrhenius-type relationship. The gold kiwifruit puree (8.96 kJ/mol) has higher activation energy than the green kiwifruit puree (5.82 kJ/mol). The yield stress values of the green and gold kiwifruit purees can be related to temperature by linear regression equations and the flow behavior index values by exponential regression equations.

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“…Los experimentos de cizalla en estado estacionario se llevaron a cabo a una velocidad de cizallamiento (ϒ) entre 0,01-300 s -1 , con excepción de las muestras de zumo puro (0% fibra) y de las muestras con 2,5% de fibra, donde las velocidades de cizallamiento fueron de máximo 80 s -1 y 150 s -1 , respectivamente, debido a la formación de vórtices de Taylor en altos valores (es decir, flujos turbulentos secundarios, que no pueden ser utilizados en el análisis reológico - Steffe, 1996). Las muestras fueron sometidos a ciclos cizallamiento en rampas de tres-flujo (arriba, abajo y hasta los ciclos); los datos de la tercera rampa se utilizaron para el análisis (Genovese y Rao, 2005;Sato y Cunha, 2009;Tonon et al, 2009;Silva et al, 2010). Los experimentos se llevaron a cabo en tres repeticiones.…”

Section: Materials Y Métodosunclassified

Influence of temperature and addition of fiber in the flow behavior of orange juice

Siché

Falguera²,

Ibarz³

2012

Sci. agropecu

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Recibido 02 agosto 2012; aceptado 23 noviembre 2012Resumen En el presente trabajo se evaluó la influencia de la temperatura y la adición de fibra de naranja en el comportamiento al flujo del zumo de naranja, utilizándose para ello los parámetros del modelo HerschelBulkley. Se observó que el comportamiento de los zumos cambió debido a la adición de fibra, de Newtoniano a Pseudoplástico cuando su contenido de fibra fue de 5% y la temperatura pasó de 30°C a 20°C, y de un comportamiento Pseudoplástico a uno de Herschel-Bulkley cuando su contenido de fibra fue de 12,5% y se pasó de 10°C a 0°C. El aumento en el contenido de fibra resultó en un progresivo aumento de la consistencia y una disminución en el índice de comportamiento del flujo. Palabras clave: Propiedades reológicas, reología, fibra, viscosidad, Herschel-Bulkley. AbstractIn this study the influence of the addition of orange fiber in the flow behavior of orange juice was evaluated, using for this the Herschel-Bulkley model parameters. It was observed that the flow behavior of the juices changed due to the addition of fiber, from Newtonian to Pseudoplastic when its fiber content was 5% and the temperature changed from 30 °C to 20 °C, and from Pseudoplastic to Herschel-Bulkley when its fiber content was 12.5% and the temperature changed from 10 °C to 0 °C. The increase in fiber content resulted in a progressive increase of consistency and a decrease of the flow behavior index.

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Steady and dynamic shear rheological properties of açai pulp (Euterpe oleraceae Mart.)

Cited by 73 publications

References 39 publications

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Rheological Properties of Green and Gold Kiwifruit Purees at Different Temperatures

Influence of temperature and addition of fiber in the flow behavior of orange juice

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