Rheological properties of fruit purees: Effect of cooking

Maceiras, R.; Álvarez, Estrella; Cancela, M.A.

doi:10.1016/j.jfoodeng.2006.06.028

Cited by 70 publications

(62 citation statements)

References 18 publications

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“…Since these variations are quite small, some authors consider n to be constant (GRATÃO et al, 2007). The fluid behaviour of mume pulp at 8 and 9 °Brix was similar to that found for prune puree from 20 to 40 °C as studied by Maceiras et al (2007).…”

Section: Discussionsupporting

confidence: 63%

Rheological evaluation of Prunus mume pulp

Quast¹,

Mezzomo

Quast³

et al. 2013

Braz. J. Food Technol.

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SummaryThe rheological behaviour of mume pulp at 6, 7, 8 and 9 °Brix was investigated using a rotational viscometer at temperatures ranging from 15 to 75 °C. The rheological models of Herschel-Bulkley and Ostwald-Waele (Power Law) were fitted to obtain the rheological parameters of the mume pulp. The product was described as time non-dependent and presented a viscosity of 1.9 Pa.s at 15 °C and 1.1°Pa.s at 65 and 75 °C for the 9 °Brix pulp. The pulp showed non-Newtonian behaviour and the Herschel-Bulkley model was used to describe this behaviour. The activation energy ranged from 6.6-10.6 kJ.mol -1 and the consistency index from 18.0-22.9 Pa.s n for the 9 °Brix pulp and 8.3-12.2 Pa.s n for the 8 °Brix pulp at temperatures varying from 15 to 75 °C. The models presented high correlation values for all the rheological data obtained in the present work.

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Section: Discussionsupporting

confidence: 63%

Rheological evaluation of Prunus mume pulp

Quast¹,

Mezzomo

Quast³

et al. 2013

Braz. J. Food Technol.

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“…Other researcher showed that the flow behavior of jams can be acceptably explained by time-independent rheological models, such as the Herschel-Bulkely model for strawberry and apricot jams [37], Casson and Herschel-Bulkley models for strawberry, peach, plum and apricot jam [4], Casson for strawberry and peach jams [38], Power Law model for strawberry jam [39], Power-Law and Herschel-Bulkely models for raspberry ,strawberry ,peach and prune jam [40].…”

Section: B Rheological Modelsmentioning

confidence: 99%

A Survey on Rheological Properties of Fruit Jams

Javanmard¹,

Endan²

2010

IJCEA

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Abstract-This paper presents the rheology and texture properties in some details to reveal the rheological measurements, and models involved with each detail. Additionally, the methods of color measurements and sensory evaluation were discussed briefly. Some optional methods that have been done in previous literature depicted a proposal for developing innovative techniques for rheological properties of jams. Factors that have an influence on quality of jam consist of color content, taste, flavor, and texture and nutritional value. All the parameters mentioned are affected from the nature of the raw material and the processing conditions. Hence, it is imperative to comprehend the rheological behavior of fruit products such as fruit purees and jams. Especially for pumping and processing where the chemical and physical characteristics can be varied. In this report, novel and important applications of rheology to food gels and gelation phenomena are covered. Furthermore, specialists that work in food should be knowledgeable about sensory assessment of foods therefore food rheologist have reached numerous unique contributions in sensory evaluation of viscosity that will be discussed concisely.

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“…Since there is a significant change in the apparent viscosity when the fruit puree is heated, Maceiras et al (2006) studied the effect of cooking on the rheological behavior of raspberry, strawberry, peach, and prune and reported that the fruit purees studied have a non-Newtonian behavior, well described by the Ostwald-de-Waelle and Herschel-Bulkley (HB) models. The apparent viscosity was influenced by cooking decreasing with the temperature and increasing with the solid content.…”

Section: Rheological Measurementsmentioning

confidence: 99%