Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp

Author(s)

Augusto, Pedro E. D. ^{[1, 2]} ; Cristianini, Marcelo ^[1] ; Ibarz, Albert ^[3]

Affiliation

^[1] Univ Campinas UNICAMP, Tech Sch Campinas COTUCA, BR-13020060 Campinas, SP - Brazil

^[2] Univ Campinas UNICAMP, Dept Food Technol DTA, Sch Food Engn FEA, BR-13020060 Campinas, SP - Brazil

^[3] Univ Lleida UdL, Sch Agr & Forestry Engn ETSEA, Dept Food Technol DTA, Lleida - Spain

• Document type: Journal article
• Source: Journal of Food Engineering; v. 108, n. 2, p. 283-289, JAN 2012.
• Web of Science Citations: 34

Abstract

The present work has evaluated the dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea) pulp as function of temperature (0-80 degrees C), as well as the applicability of the Cox-Merz rule. The product flow behavior could be well described by the Herschel-Bulkley's model (R(2) > 0.98), whose parameters were modeled as function of temperature (R(2) > 0.91). The product has shown a weak gel behavior, with storage modulus higher than loss modulus in the evaluated frequency range. The storage and loss modules could be well described by a power function of the oscillatory frequency (R(2) > 0.93), whose parameters were modeled as function of temperature (R(2) > 0.97). Moreover, a power modified Cox-Merz rule could describe the rheological properties of S. purpurea pulp (R(2) > 0.96). The obtained data are potentially useful for future studies on food properties and process design. (C) 2011 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 10/05241-8 - Effect of high pressure homogenization on rheological properties of tomato products
• Grantee: Marcelo Cristianini
• Support Opportunities: Regular Research Grants