Effect of temperature, concentration, and pressure on the viscosity of pomegranate and pear juice concentrates

Magerramov, M. A.; Абдулагатов, А. И.; Azizov, N. D.; Abdulagatov, Ilmutdin M.

doi:10.1016/j.jfoodeng.2006.05.030

Cited by 49 publications

(34 citation statements)

References 28 publications

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“…It was observed that K decreases with temperature, which indicates a behavior similar to the viscosity. These results are consistent with those found by other authors [13,22,[33][34][35][36]. This could have occurred because the temperature is an indirect measure of the internal energy, that increases and the intermolecular forces are reduced, causing its detachment and facilitating movement and vibration, which leads to less consistency or resistance [37].…”

Section: Rotational Testsupporting

confidence: 92%

Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata)

Contreras-Lozano¹,

Velásquez²,

Márquez-Cardozo³

2018

DYNA

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Las propiedades reológicas de las suspensiones alimenticias pueden modificarse añadiendo hidrocoloides para mejorar la estabilidad. En este trabajo se evaluó el efecto de la goma xantana (XG) (0,025-0,075% p/p), carboximetilcelulosa sódica (CMC) (0,025-0,075% p/p) y gel de aloe vera (AV) (0,5-1,5% p/p) sobre las propiedades reológicas de una bebida formulada con maíz dulce. Se realizaron ensayos rotacionales y oscilatorios a temperaturas entre 10 y 50 °C. Los productos formulados con hidrocoloides y AV mostraron un flujo seudoplástico con un coeficiente de consistencia de 0,0036 a 0,2070 Pa.sn y un índice de comportamiento de flujo de 0,5 a 0,9, donde la viscosidad aparente disminuyó con la temperatura. El comportamiento viscoelástico de la bebida fue característico de un gel débil en un amplio rango de frecuencias, en el que el módulo de almacenamiento (G') predominaba sobre el módulo de pérdida (G''). La adición de altas concentraciones de goma (≥ 0,05% p/p) y bajas concentraciones de AV (≤1% p/p) fueron adecuadas para mantener la estabilidad a baja deformación.

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Section: Rotational Testsupporting

confidence: 92%

Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata)

Contreras-Lozano¹,

Velásquez²,

Márquez-Cardozo³

2018

DYNA

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“…Hydroxycinnamic acid derivatives include ferulic (31,34), caffeic (33), and p-coumaric (32,35), while hydroxybenzoic acid derivatives consist of gallic (22), vanillic (21,27,28), syringic (29,30), and protocatechuic (24,26) acids. White and Cis 127 were the cultivars with the highest number of phenolic acids derivates identified compounds, namely 14 compounds, while Mollar de Elche, CG8, and Wonderful 1 presented 13 compounds.…”

Section: Identification and Quantification Of Phytochemicals Compoundmentioning

confidence: 99%

Physicochemical composition and antioxidant activity of several pomegranate (Punica granatum L.) cultivars grown in Spain

Fernandes

Pereira

Cortés

et al. 2017

Eur Food Res Technol

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“…Crystalline and amorphous forms of the same material powder show differences in particle size, particle shape, bulk density, physicochemical properties, chemical stability, water solubility, higroscopicity, flow properties and compatibility. However, there is limited scientific study specifically on the processing of pomegranate juice, (Maskan 2006;Magerramov et al 2007;Gokoglu et al 2009). …”

Section: Introductionmentioning

confidence: 99%

Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)

2010

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Pomegranate juice was diluted to 12°Brix and carriers (maltodextrin, gum Arabic, waxy starch) were added with varying concentrations of cellulose before being reduced to powder by spray drying. All carrier concentrations improved dryer yield, with gum Arabic being the most effective. The bulk density of the powder decreased when higher carrier concentrations were used. As cellulose concentration increased in solution, the solubility of the final product decreased. The optical properties of the powder were affected by the type and concentration of the carrier; powders produced with gum Arabic showed the greatest color change. Adding a carrier increased the Tg of the powder and its storage stability. Variation in the anthocyanin may be related to the type of carrier agent and its behavior during spray drying.

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Effect of temperature, concentration, and pressure on the viscosity of pomegranate and pear juice concentrates

Cited by 49 publications

References 28 publications

Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata)

Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata)

Physicochemical composition and antioxidant activity of several pomegranate (Punica granatum L.) cultivars grown in Spain

Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)

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