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

被引：6

作者：

Lopes, Alessandra Santos ^{[1
]}

Mattietto, Rafaella de Andrade ^{[2
]}

de Menezes, Hilary Castle ^{[3
]}

Meller da Silva, Luiza Helena ^{[1
]}

Pena, Rosinelson da Silva ^{[1
]}

机构：

[1] Univ Fed Para UFPA, Fac Engn Alimentos, Inst Tecnol, Belem, Para, Brazil

[2] Empresa Brasileira Pesquisa Agropecuaria EMBRAPA, BR-66095100 Belem, Para, Brazil

[3] Univ Estadual Campinas UNICAMP, BR-13083862 Campinas, SP, Brazil

来源：

FOOD SCIENCE AND TECHNOLOGY | 2013年 / 33卷 / 01期

关键词：

Brazilian cherry; fruit pulp; rheology; activation energy; FRUIT; ANTIOXIDANT; PUREES; PAPAYA;

D O I：

10.1590/S0101-20612013005000001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 degrees 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.

引用

页码：26 / 31

页数：6

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