Analysis of surface tension, ultrasound attenuation and rheological parameters of açai\' suspensions

Author(s)

Bruno Peruchi Trevisan

• Document type: Master's Dissertation
• Press: São Carlos.
• Institution: Universidade de São Paulo (USP). Escola de Engenharia de São Carlos (EESC/SBD)
• Defense date: 2011-10-14

Examining board members

Sergio Rodrigues Fontes; Cynthia Ditchfield; Luiz Antonio Viotto

• Advisor: Sergio Rodrigues Fontes

Abstract

The main objective of this research was the study of physical properties of commercial types of açaí pulp; including pH, electric conductivity, viscosity, surface tension and acoustic attenuation as a function of temperature and particulates of açaí suspension. Four types of açaí pulp from north region of Brazil were selected. The samples were analyzed in pure (undiluted) and diluted form. Surface tension was measured with Sensadyne tensiometer (model QC6000) in the temperature range: 15º to 60º Celsius. In all types of pulp studied the surface tension of diluted sample was higher than pure sample. For temperatures above 45º Celsius surface tension increased for two types of açai pulp studied. Acoustic attenuation and particle size of samples were analyzed with the equipment APS-100 from Matec Applied Science, Northborough, USA. Acoustic attenuation of diluted samples is smaller for pure samples; the açaí pulp (pure and diluted) has particle sizes below 0,6 µm and the particle sizes of the pure samples were larger than the diluted samples. Brookfield/USA rotational rheometers (Model DVIII+) was employed for rheological analysis with two geometries: cone-plate and concentric cylinders in the temperature range: 15º to 60º Celsius. The rheological behavior was adjusted by Ostwald-de-Waale model (or Power-law model) and Herschel-Bulkley model; the Ostwald-de-Waale model showed a better fit. All brands of pulp studied presented non-Newtonian behavior with tixotropic characteristics. It also investigated the rheological behavior of açaí pulp treated enzymatically for later processing by tangential microfiltration. The commercial enzymes: Pectinex Ultra SP-L (Novozymes - Bagsvaerd, Dinamarca), Biopectinase KK Plus (Kerry Bio-Science) and Ultrazym AFPL (Novozymes - Bagsvaerd, Dinamarca), were utilized to reduce viscosity and the effect was evaluated with the cone-plate geometry of the Brookfield/USA rheometer (Model DVIII+). The data shows that the Ultrazym enzyme was the best option for viscosity reduction of açaí pulp, and the other presented no changes in the viscosity. The viscosity of the retentate and permeate from the microfiltration process (membranes with cut-off 0,8 and 0,2 µm) was determined with the cone-plate geometry of the Brookfield/USA rheometer (Model DVIII+) at 25º Celsius. In microfiltration process without enzymatic action, the apparent viscosity of retentate was always higher than the retentate from diluted pulp. With the results we observed the large variation in physical properties of commercial açaí pulp and thus, the importance of carrying out such measures for the optimization of processes such as tangential microfiltration. (AU)

• FAPESP's process: 09/12507-7 - Study of the physical properties of açaí suspensions applied to the filtration process by membranes
• Grantee: Bruno Peruchi Trevisan
• Support Opportunities: Scholarships in Brazil - Master