Rheological properties of fruit purees: Effect of cooking
2006; Elsevier BV; Volume: 80; Issue: 3 Linguagem: Inglês
10.1016/j.jfoodeng.2006.06.028
ISSN1873-5770
AutoresR. Maceiras, Estrella Álvarez, Ángeles Cancela,
Tópico(s)Postharvest Quality and Shelf Life Management
ResumoThe rheological behaviour of different fruits (raspberry, strawberry, peach and prune), fresh or cooked, was determined using a rotational viscosimeter which allowed experiments to be conducted at different temperatures. The experiments were carried out at temperatures ranging from 20 to 40 °C. The shear rate values ranged from 17.8 to 445 s−1. The results were analysed by employing two different rheological models; Ostwald Waele and Herschel–Bulkley, and both of them fitted reasonably well the experimental data at all temperatures (R2 > 0.998). Linear models were proposed to correlate the rheological parameters and temperature. The experimental measurements showed that the fruit purees studied have a non-newtonian behaviour and the apparent viscosity is influenced by the cooking.
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