Rheological evaluation of Prunus mume pulp

Detalhes bibliográficos
Autor(a) principal: Quast,Ernesto
Data de Publicação: 2013
Outros Autores: Mezzomo,Lucas, Quast,Leda Battestin, Schmidt,Flávio Luis
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000400005
Resumo: The 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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spelling Rheological evaluation of Prunus mume pulpMume pulpRheological modelConsistencyNon-NewtonianConcentrationThe 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.Instituto de Tecnologia de Alimentos - ITAL2013-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000400005Brazilian Journal of Food Technology v.16 n.4 2013reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/S1981-67232013005000034info:eu-repo/semantics/openAccessQuast,ErnestoMezzomo,LucasQuast,Leda BattestinSchmidt,Flávio Luiseng2014-01-08T00:00:00Zoai:scielo:S1981-67232013000400005Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2014-01-08T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Rheological evaluation of Prunus mume pulp
title Rheological evaluation of Prunus mume pulp
spellingShingle Rheological evaluation of Prunus mume pulp
Quast,Ernesto
Mume pulp
Rheological model
Consistency
Non-Newtonian
Concentration
title_short Rheological evaluation of Prunus mume pulp
title_full Rheological evaluation of Prunus mume pulp
title_fullStr Rheological evaluation of Prunus mume pulp
title_full_unstemmed Rheological evaluation of Prunus mume pulp
title_sort Rheological evaluation of Prunus mume pulp
author Quast,Ernesto
author_facet Quast,Ernesto
Mezzomo,Lucas
Quast,Leda Battestin
Schmidt,Flávio Luis
author_role author
author2 Mezzomo,Lucas
Quast,Leda Battestin
Schmidt,Flávio Luis
author2_role author
author
author
dc.contributor.author.fl_str_mv Quast,Ernesto
Mezzomo,Lucas
Quast,Leda Battestin
Schmidt,Flávio Luis
dc.subject.por.fl_str_mv Mume pulp
Rheological model
Consistency
Non-Newtonian
Concentration
topic Mume pulp
Rheological model
Consistency
Non-Newtonian
Concentration
description The 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000400005
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000400005
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1981-67232013005000034
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.16 n.4 2013
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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