White Guava Fruit and Purees: Textural and Rheological Properties and Effect of the Temperature

Sánchez, César Fuentes; Blanco, Domingo; Oria, Rosa; Sánchez‐Gimeno, Ana Cristina

doi:10.1111/j.1745-4603.2009.00185.x

Cited by 20 publications

(16 citation statements)

References 19 publications

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“…According to the literature, shear thinning behavior is very common in different fruit pulps. The Power-Law model was used to describe the flow behavior of other fruit pulps and purees, such as capuaçu (Theobroma grandiflorum) [34], guava [35], and blackberry [19]. However, in contrast to the present work, most studies point out that fruit pulps present a yield stress, as in the case of mango [20], blueberry [18], siriguela (Spondias purpurea L.) [16], and umbu (Spondias tuberosa) [36] pulps.…”

Section: Rheological Behaviormentioning

confidence: 76%

Study of rheological properties of açai berry pulp: an analysis of its time-dependent behavior and the effect of temperature

et al. 2018

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The industry of açai-based products has been growing in the last few years. Knowledge about the physical properties of açai pulp, including its rheology, is essential to the optimization of industrial processes. This work presents the rheological behavior of açai berry pulp in relation to the effects of shear rate, temperature, and time of shearing. The entire study was carried out in the temperature range of 10-70 °C. Açai pulp showed a non-Newtonian, pseudoplastic, and time-dependent behavior. Four upward and backward shear rate cycles were evaluated, resulting in complex hysteresis loops, in which thixotropy and anti-thixotropy zones were observed. Downward flow curves could be satisfactorily represented by the Power-Law rheological model. The stress profiles as a function of shear rate obtained in the first upward curves suggest a breakdown of the initial fluid structure at low shear rates. Tests were also carried out at a constant shear rate of 20 s and, in this case, the Weltman model of thixotropy satisfactorily fit the experimental data. The activation energy, which was calculated by the Arrhenius equation, was 29.0 kJ/mol. The achievements of this work may be useful to further studies about açai pulp rheology and may contribute to process design in the açai industry.

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Section: Rheological Behaviormentioning

confidence: 76%

Study of rheological properties of açai berry pulp: an analysis of its time-dependent behavior and the effect of temperature

et al. 2018

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“…The rheological properties of fluid foods are affected by temperature, concentration of solute, its molecular weight, pressure, suspended matter and level of additives (Bourne 2002). The relationship between shear stress and shear rate was described by Ostwald-DeWaele model or power law equation (Sanchez et al 2009;Sogi et al 2010)…”

Section: Introductionmentioning

confidence: 99%

Rheological characteristics of inulin solution at low concentrations: Effect of temperature and solid content

et al. 2014

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The rheological properties of inulin solution was investigated at different solid content (X s ) ranging from 1 to 12 % at wide range of temperatures ranging from 10 to 85°C. The rheological parameter shear stress was measured upto a shear rate of 300 s −1 using concentric cylinders attachment by controlled stress rheometer. The investigation showed that the inulin solution behaved like Newtonian liquid and viscosity (η) was in the range 2.0998 to 3.2439 mPa s depending upon the concentration and temperature studied. The temperature dependency of Newtonian viscosity of inulin solution was described by Arrhenius equation (r>0.88, p<0.05) and activation energy (E a ) for viscous flow was in the range 2.111 to 3.013 kJ/mol depending upon the solid content studied. The flow activation energy (E a ) of inulin solution was significantly (p<0.05) affected by solid content and described by exponential type equation (r=0.9646, rmse%=1.07, p<0.001). Effect of solid content on Newtonian viscosity was described by linear as well as power law models depending upon the temperature studied. The combined effect of temperature and solid content on Newtonian viscosity of inulin solution was described by power law type equation and represented as η= 0.8835* (X s ) 0.0731 *Exp(296.410/T), (r=0.9538, p<0.001, rmse%=0.15) Where η is Newtonian viscosity in mPa s, X s is solid content in % and T is temperature in Kelvin (K).

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“…According to Chin et al (2009) and Sánchez et al (2009), pummelo juice concentrate and white guava puree showed behavior index (n) values below unity at temperatures from 6 to 75 °C and 10 to 60 °C, respectively, indicating pseudoplastic behavior. Saravacos and Maroulis (2001) showed that the values for the behavior index (n) for fruit purees were generally in the range from 0.30 to 0.50.…”

Section: Rheological Behavior Of Brazilian Cherry Pulpmentioning

confidence: 99%

Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures

et al. 2013

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The rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 °C) was studied. The results indicated that Brazilian Cherry pulp presented pseudoplastic behavior, and the Herschel-Bulkley model was considered more adequate to represent the rheological behavior of this pulp in the range of temperatures studied. The fluid behavior index (n) varied in the range from 0.448 to 0.627. The effect of temperature on the apparent viscosity was described by an equation analogous to Arrhenius equation, and a decrease in apparent viscosity with an increase in temperature was observed.

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White Guava Fruit and Purees: Textural and Rheological Properties and Effect of the Temperature

Cited by 20 publications

References 19 publications

Study of rheological properties of açai berry pulp: an analysis of its time-dependent behavior and the effect of temperature

Study of rheological properties of açai berry pulp: an analysis of its time-dependent behavior and the effect of temperature

Rheological characteristics of inulin solution at low concentrations: Effect of temperature and solid content

Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures

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