Rheological properties of centrifuged mango (Mangifera indica L. cv. Keitt) pulp

被引：14

作者：

Mazile Bezerra Vidal, Jose Raniere ^{[1
]}

Sierakowski, Maria-Rita ^{[2
]}

Isidoro Haminiuk, Charles Windson ^{[3
]}

Masson, Maria Lucia ^{[3
]}

机构：

[1] Univ Estadual Centro Oeste, Dept Engn Alimentos, Guarapuava, PR, Brazil

[2] Univ Fed Parana, Lab Biopolimeros, BR-80060000 Curitiba, Parana, Brazil

[3] Univ Fed Parana, Programa Posgrad Tecnol Alimentos, BR-80060000 Curitiba, Parana, Brazil

来源：

CIENCIA E AGROTECNOLOGIA | 2006年 / 30卷 / 05期

关键词：

Rheology; temperature; mango; pulp;

D O I：

10.1590/S1413-70542006000500020

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The aim of this work was to study experimentally the rheological behavior of mango pulp centrifuged in a temperature range of 10 to 60 degrees C. The rheological measurements were carried out in a rheometer Haake Rotovisco model RV-20, using a measuring system of concentric cylinders. The whole pulp was produced in a depulper with a 1,6mm screen, being plate-frozen and stored at -15 degrees C and it was centrifuged at 15000rpm (29000 G) during 40 minutes. The rheological behavior of the centrifuged mango pulp was fitted to the Ostwald de Waelle model (Power Law) and the apparent viscosity curves were fitted by the Mizrahi-Berk model. It was observed a shear thinning behavior to the centrifuged mango pulp (n<1) and a decrease in apparent viscosity with an increase in shear rate and temperature, whereas the apparent viscosity of the centrifuged mango pulp had a tendency to stay steady up to 200s(-1).

引用

页码：955 / 960

页数：6

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