Rheological behavior of concentrated peach puree and its dilutions in a stationary state / Comportamento reológico em estado estacionário de purê de pêssego concentrado e suas diluições

• Autor(a) principal: Luz, Andressa de Sousa
• Data de Publicação: 2021
• Outros Autores: Berto, Maria Isabel
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/34425
• topic: Rheology; Prunus Persica (L.) Batsch; Apparent Viscosity; Activation Energy.

A rheometer equipped with a concentric cylinder system, was used to study the effects of temperature (15, 25, 40, 55 and 70°C) and concentration (10, 12, 15, 20, 25 and 30.5ºBrix) on the flow behavior of peach puree. The rheograms were analyzed by the Power law, Herschel-Bulkley, Bingham and Casson models. The different sample concentrations were prepared as from a concentrated peach puree at 30.5ºBrix, with absolute density of 1077.49kg/m3, pulp content of 60.90% and pH value of 3.51. All the puree concentrations showed pseudoplastic behavior at all the temperatures with yield stress, and the Herschel-Bulkley model adequately described the flow behavior. The temperature dependence was well described by the Arrhenius model. The flow activation energy (Ea) of the concentrated peach puree (30.5ºBrix) was 5.556kJ.mol-1 and increased with reduction in the soluble solids concentration. The exponential model was adequate to describe the effect of the puree concentration on the apparent viscosity () and on the consistency index (K). Physicochemical characterization and rheological parameters are used by the food industry to optimize the development of processes, equipment and quality control procedures for the production of pulps, nectars and fruit juices.