Application of ultrasound in BRS Carmem grape must and its influence on the rheological behavior of grape juice at different temperatures and concentrations

• Grant number: 22/00032-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: July 01, 2022
• End date: June 30, 2023
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Javier Telis Romero
• Grantee: Guilherme Tonzar Petreca Borges
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

Wine Industry is one of the main destinations for grape juice. The production of wine results in a product with an added value much higher than its raw material, it moves as an important option for the regions where the grapes are grown. Additionally, concentrated grape juices are used for the production of fruit-based products such as jams, marmalades, jellies, and various other food products. The production and concentration of BRS Carmem grape juice require a set of unit operations in which the physical properties of this product, and the different options, must be mandatory in detail. The optimization of the various steps of the concentration process results in good product quality, energy savings, and accurate design of equipment and processes. Thus, it is intended to determine the rheological parameters of BRS Carmem grape juice in soluble solids concentration and temperature ranges used in its processing conditions. The juice will be concentrated from 13 to 45 ° Brix in a low-pressure rotary evaporator (Marconi MA 130, Brazil) at 45 ° C. Rheological measurements will be carried out using a rotational rheometer model ARG2 (TA Instruments, New Castle, USA), coupled with the geometry of the concentric cylinders under tension and controlled temperature ((1, 10, 19, 28, 37, 46, 56, 66), 76, 86 and 96°C).Keywords: mathematical models, rheological properties, BRS Carmem grape juice. (AU)