Rheological study of strawberry pulp (Fragaria vesca) at different temperatures
The strawberry, a fleshy, juicy and slightly acid-tasting fruit, contains several substances which are important for human nutrition. Since the development of frozen strawberry pulp industry has increased considerably during the last decades, investigation on rheological parameters is an important a...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2012 |
| País: | Brasil |
| Institución: | Universidade Estadual de Maringá (UEM) |
| Repositorio: | Acta scientiarum. Technology (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:periodicos.uem.br/ojs:article/7833 |
| Acceso en línea: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7833 |
| Access Level: | acceso abierto |
| Palabra clave: | Fragaria vesca apparent viscosity temperature Bayesian methodology viscosidade aparente temperatura metodologia Bayesiana Engenharia Química |
| Sumario: | The strawberry, a fleshy, juicy and slightly acid-tasting fruit, contains several substances which are important for human nutrition. Since the development of frozen strawberry pulp industry has increased considerably during the last decades, investigation on rheological parameters is an important asset for nutrition engineering proposals. Current research deals with strawberry pulp rheological parameters for temperatures between 20 and 35ºC with a concentric cylinders rheometer. Data were adjusted to models by Ostwald de Waale, Bingham and Herschell-Buckley employing the Bayesian methodology. Strawberry pulp showed a non-Newtonian behavior with pseudoplastic characteristics. Apparent viscosity decreased in proportion to temperature increase. Arrhenius model satisfactorily describes the effect of temperature on the apparent viscosity. |
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