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ABSTRACTj ts_185 334..345 This study focuses on the effect of temperature on the rheological properties of white guava puree. The results of the textural analysis on the whole guava as well as the rheological analysis on the puree made from it showed different behaviors depending on whether the fruit was unripened or ripened. A relationship was observed between the textural properties of the whole guava and the rheological parameters of its puree. The behavior of white guava puree was thixotropic and pseudoplastic, and its rheological properties were dependent of the temperature. Its consistency coefficient decreased and its flow behavior index increased with an increase in temperature. Experimental data were fitted by the power law, and the activation energy of the process was calculated from the Arrhenius equation. Oscillation test data showed that the viscoelasticity for the guava puree was also affected by temperature. PRACTICAL APPLICATIONSKnowledge of the rheological properties of foods is useful for quality control, and design and evaluation of process equipment. In this study, it has demonstrated the relationship between textural properties of whole white guava fruit and rheological properties of the purees obtained from these fruits.3 Corresponding

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Beef sausages extended with common bean flour were manufactured using 5 levels of fat and added water (AW) (25% fat /5% AW; 20% fat/10% AW; 15% fat /15% AW; 10% fat/20% AW and 5% fat 25% AW). Decreasing in fat levels with a simultaneous increase in the amount of added water did not affect (P>0.05) pH and ash content, but decreased cooking yields and increased expressible moisture. The lowest L* (lightness) values (p < 0.05) was recorded for the 25% fat/5% AW formulation. High‐fat, low‐added water batter required more extrusion shear stress than low‐fat, high‐added water batter. Beef sausage textural characteristics were reduced by replacing added water by fat.

The aim of the study was to asses the plough effects in the above and below ground biomass Eucalyptus globulus plantations. At the same time the root damage was evaluated. The project was carried out in two experimental stands, three trees were chosen by stand and plought treatment. The above ground biomass was determining harvesting the tree. The coarse and fine root were evaluated in 3.6 and 0.688 m3 of soil volume, respectively. Furthermore the root damage were analized in 50 trees. Afterward the predawn leaf water potential were determining in plough and unplough trees. The total above ground biomass have not statistical differences between treatments. The coarse roots represent a high percentage of the below ground biomass and the fine root biomass is higher near the stump. The plough effect was concentrated within the 0-20 cm soil profile. In the plough assay the amount of fine root was higher in the undisturbed than in ploughed soil. Greater part of more superficial fine roots were cuted and linearly decrease the predawn leaf water potential when increase the root damage.