2002
DOI: 10.1006/fstl.2002.0920
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Rheological Behavior of Pineapple and Mango Pulps

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Cited by 74 publications
(60 citation statements)
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“…A pseudoplastic behavior was also found in a great number of rheological characterizations of food materials: raspberry, strawberry prune, and peach purees (MACEIRAS et al, 2007); pineapple and mango pulps (PELEGRINE et al, 2002), and this behavior was already reported for blueberry (Vaccinium corymbosum L.) in a study conducted by Nindo et al (2007).…”
Section: Physical and Physicochemical Characterizationmentioning
confidence: 59%
See 1 more Smart Citation
“…A pseudoplastic behavior was also found in a great number of rheological characterizations of food materials: raspberry, strawberry prune, and peach purees (MACEIRAS et al, 2007); pineapple and mango pulps (PELEGRINE et al, 2002), and this behavior was already reported for blueberry (Vaccinium corymbosum L.) in a study conducted by Nindo et al (2007).…”
Section: Physical and Physicochemical Characterizationmentioning
confidence: 59%
“…The pseudoplastic behavior was also used to describe the whole and centrifuged mango and pineapple pulps' rheological behavior by Pelegrine et al (2002), who fitted the data with Casson, Ostwald-de-Waelle and Mizrahi-Berk (M-B) models obtaining the best adjustment with M-B model. Haminiuk et al (2006) studied the influence of temperature on the rheological behavior of whole araçá pulp and found that it was well described by the power law model with the pulp showing a pseudoplastic behavior and the apparent viscosity decrease with an increase in the shear rate and temperature as expected for liquid foods.…”
Section: Rheological Measurementsmentioning
confidence: 99%
“…Flow curves [27], and Pelegrine, Silva, and Gasparetto [33] for clarified orange juice with different moisture content (0.34-0.73 w/w), whole mango juice with a solids concentration varying from 7.6 to 26%, whole sloe (Prunus spinosa) fruit juice (25-58.5 o Brix), and both whole and centrifuged pineapple juice, respectively. On the contrary, Belibagli and Dalgic [17], Altan and Maskan [14], Nindo et al [15], Khalil, Ramakrishna, Nanjundaswamy and Patwardhan [34], and Rao, Cooley, and Vitali [35] reported that clarified sour-cherry, pomegranate, blueberry, raspberry, and banana juices and depectinized clarified apple juice exhibit Newtonian behavior at all concentrations and temperatures.…”
Section: Resultsmentioning
confidence: 99%
“…Pode-se observar também que a viscosidade aparente (Figura 2) decresce com o aumento da taxa de deformação, indicando um comportamento pseudoplástico para a polpa. Esse tipo de comportamento tem sido encontrado por diversos autores, entre os quais, Arslan et al (2005), Kaya & Belibagli (2002) e Pelegrine et al (2002), ao analisarem suco de uva concentrado e as polpas de manga e abacaxi, respectivamente.…”
Section: Resultsunclassified