Steady and shear dynamic rheological properties of squash (Cucurbita moschata) pulp

Quintana, Somaris E.; Machacon, D.; Marsiglia, R. M.; Torregroza, Edilbert; García‐Zapateiro, Luis A.

doi:10.12988/ces.2018.8386

Cited by 11 publications

(10 citation statements)

References 27 publications

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“…The weak gel also had longer interchain entanglement time than frequency. Similar results have been reported for umbu pulp, 26 acai pulp, 27 jabuticaba pulp, 28 date paste, 9 squash pulp, 29 peach puree, 30 potato puree 31 , and siriguela pulp 8 . The linear relationship of ln G ′ and ln G ″ with the temperature at a frequency of 2 rad s −1 is given by Eqns (7) and (8) with R 2 values of 0.95 and 0.96, respectively:

\ln G^{'} = - 0.0201 T + 11.221

\ln G^{''} = - 0.0178 T + 9.554

…”

Section: Resultssupporting

confidence: 89%

Effect of processing temperature on dynamic rheological properties and color degradation kinetics of bael fruit pulp

2020

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BACKGROUND: A lack of knowledge about the dynamic rheological properties and color degradation of bael fruit pulp gives rise to many problems during thermal processing for the preparation of bael fruit products. In this research, the effects of processing temperature (30-75°C) on dynamic rheology and color degradation kinetics of bael fruit pulp were studied and analyzed. RESULTS: Bael fruit pulp showed more elastic behavior than viscous behavior by analyzing the storage modulus, loss modulus and phase angle over oscillatory frequency range 0.06-300 rad s −1. The dynamic rheological study classified the bael fruit pulp as a weak gel (G 0 > G 00). The values of first-order degradation rate constant (k) were determined to be 0.07, 0.011, 0.018 and 0.023 for 30, 45, 60 and 75°C, respectively. The first-order color degradation kinetics of bael fruit pulp has given a higher value of activation energy (E a = 23.83 kJ mol −1) with coefficient of determination (R 2) of 0.99, which indicated a higher sensitivity for treatment temperature and time during processing. CONCLUSIONS: The results obtained would allow simplification of processes for easier formulation of quality products from bael fruit pulp. This study has the potential to increase the processing ability of bael fruit, which will encourage a greater production of bael fruits.

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\ln G^{'} = - 0.0201 T + 11.221

\ln G^{''} = - 0.0178 T + 9.554

…”

Section: Resultssupporting

confidence: 89%

Effect of processing temperature on dynamic rheological properties and color degradation kinetics of bael fruit pulp

2020

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“…Results with similar behavior have been previously found in studies of the squash pulp (Cucurbita moschata) [38], papaya pulp (Carica papaya) [11], the jew's ear (Auricularia auricula-judae) [39], and in mango, papaya and peach purees [40]. Due to the rheological behavior presented by the melon pulp (Cucumis melo), the given values of viscosity vs. shear rate were adjusted to the Carreau-Yasuda model (equation 2) [41], which presented a minimum correlation coefficient R 2 of 0.97264.…”

Section: B Rheological Characterizationsupporting

confidence: 86%

Physicochemical and Rheological Characterization of Melon Pulp (Cucumis melo) Cultivated in the North of Bolívar Department, Colombia

Marsiglia¹,

Lastra-Ripoll²,

Mieles-Gómez³

et al. 2021

Int. J. Adv. Sci. Eng. Inf. Technol.

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Melon (Cucumis melo) is a fruit of great national importance. However, it is not exploited in our region due to producers' insufficient negotiating capacity and the lack of infrastructure and technical training, which causes losses of these products, especially at harvest time. Therefore, it is necessary to study its physicochemical and rheological properties to optimize the different processing methods. The main objective of this research is the study of the physicochemical and rheological properties of fresh melon pulp (Cucumis melo) from the northern area of the Bolívar department, Colombia, as a contribution to science and agro-industry, for which the physicochemical characterization was performed following AOAC methods, and the rheological characterization was performed by flow tests at steady state in a temperature range of 10-60°C. The pulp rheological properties evaluation were analyzed according to the temperature variation. The tests were conducted using a Modular System Rheometer Haake Mars Advanced 60. The pulp yield was 83.74% of the whole fruit; physicochemical parameters were similar to those studied previously by other authors. The melon pulp had a non-Newtonian pseudoplastic behavior (shear thinning) in all cases with reduction of temperature, the relation between the viscosity and the deformation rate adjusted the Carreau-Yasuda model (R2> 0, 97264). These results provide information on the melon pulp rheological behavior and may have potential application in the agro-industrial sector for the design of processes to manufacture products from this raw material.

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“…The complex viscosity (η*) with angular frequency has been validated using power model showed best-fit model having R 2 value of 0.987. Quintana et al (2018) demonstrated similar inverse dependence of η* with angular frequency for squash (C. moschata)…”

Section: Dynamic-shear Rheological Propertiesmentioning

confidence: 70%

“…The rheological properties are the important fundamental property beneficial to characterize the food representing the flow behavior and deformation of the wood apple pulp during several processing operations such as mixing, pumping in pipes, homogenization, agitation, evaporation, packaging, and storage involved in the development of value‐added products (Payne & Reyes‐De‐Corcuera, 2021; Sonawane, Pathak, & Pradhan, 2020). The rheological properties of food depend on the shearing stress which causes the change in viscosity of the food determining the non‐Newtonian behavior (Costa, Arouca, Silva, & Vieira, 2018; Quintana, Machacon, Marsiglia, Torregroza, & García‐Zapateiro, 2018). The rheological flow behavior of pulp can be characterized by the shear stress, viscosity, shear rate, loss modulus, storage modulus, and complex viscosity.…”

Section: Introductionmentioning

confidence: 99%

Impact of maturity on mechanical and textural properties and rheological properties modeling of wood apple fruit (Limonia acidissima)

Murakonda

Dwivedi

2022

J Food Process Engineering

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Wood apple (Limonia acidissima) is monsoonal fruit comprising of pulp with an exterior hard shell. The investigation of mechanical and textural properties according to maturity stages (unripe, semi‐ripe, and ripe) and rheological modeling of ripe fruits is beneficial for post‐harvest maturity grader and processing equipment development. The compression mechanical properties of whole fruit at maturity stages along the x‐axis, y‐axis, and z‐axis orientations recorded minimum rupture force (962.73 N) for ripe fruits followed by semi‐ripe and unripe along z‐axis and maximum force (2,256.2 N) for unripe fruits along y‐axis. The pulp puncture test at maturity stages for textural properties recorded reduced hardness value with maturity having 12.84, 4.30, and 3.88 N for unripe, semi‐ripe, and ripe fruits, respectively. The rheological properties for ripe fruits pulp validated cross and Carreau‐Yasuda best‐fit models (R2 = 0.9) for steady shear indicating non‐Newtonian, shear‐thinning behavior as viscosity (η) reduced from 1,508.45 Pa s while dynamic shear for frequency sweep test indicated elastic behavior as storage modulus G′ > loss modulus G″ and tan δ < 1 for power model (R2 = 0.9). The mechanical and textural properties of wood apple exhibited significant variance according to the maturity of the fruit. Practical Applications Wood apple, despite being underutilized in the global fruit trade, has vast application in nutraceuticals industries. The steady shear flow properties of wood apple pulp can be used in engineering design applications such as manufacturing, packaging, and storage; they can be utilized to determine flow parameters and predict the degree of structural breakdown with shear. Because of the numerous processing systems in use, it is essential to precisely forecast rheological behavior. Oscillatory experiments of wood apple pulp can be used to study pulp structure, the strength of pulp and dependency on the shear rate of pulp. The findings of this study will substantially assist food processing industries in producing wood apple pulp‐based products.

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Steady and shear dynamic rheological properties of squash (Cucurbita moschata) pulp

Cited by 11 publications

References 27 publications

Effect of processing temperature on dynamic rheological properties and color degradation kinetics of bael fruit pulp

Effect of processing temperature on dynamic rheological properties and color degradation kinetics of bael fruit pulp

Physicochemical and Rheological Characterization of Melon Pulp (Cucumis melo) Cultivated in the North of Bolívar Department, Colombia

Impact of maturity on mechanical and textural properties and rheological properties modeling of wood apple fruit (Limonia acidissima)

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