Rheological study of strawberry pulp (Fragaria vesca) at different temperatures

• Autor(a) principal: Oliveira, Ricardo Cardoso de
• Data de Publicação: 2012
• Outros Autores: Rossi, Robson Marcelo, Barros, Sueli Teresa Davantel de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta scientiarum. Technology (Online)
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7833
• topic: Fragaria vesca; apparent viscosity; temperature; Bayesian methodology; Fragaria vesca; viscosidade aparente; temperatura; metodologia Bayesiana; Engenharia Química

The strawberry, a fleshy, juicy and slightly acid-tasting fruit, contains several substances which are important for human nutrition. Since the development of frozen strawberry pulp industry has increased considerably during the last decades, investigation on rheological parameters is an important asset for nutrition engineering proposals. Current research deals with strawberry pulp rheological parameters for temperatures between 20 and 35ºC with a concentric cylinders rheometer. Data were adjusted to models by Ostwald de Waale, Bingham and Herschell-Buckley employing the Bayesian methodology. Strawberry pulp showed a non-Newtonian behavior with pseudoplastic characteristics. Apparent viscosity decreased in proportion to temperature increase. Arrhenius model satisfactorily describes the effect of temperature on the apparent viscosity.