Influence of different contents of insoluble suspended solidS on rheological characteristics of natural and despectinized pineapple juice

Revista Brasileira de Engenharia Agrícola e Ambiental

Bezerra, José Raniere Mazile Vidal²  Gasparetto, Carlos Alberto³  Queiroz, Alexandre José de Melo¹ 

[1] UFPB, Campina Grande;UNICAMP, Campinas;UNICAMP

关键词: rheology;    juice;    suspended solids;    pectin;    Ananas comosus L;   

DOI  :  10.1590/S1415-43662000000100014

学科分类：农业科学（综合）

来源: Universidade Federal de Campina Grande * Centro de Ciencias e Tecnologia

【 摘 要 】

The influence of insoluble suspended solid contents in rheological characteristics of pineapple juice, both natural and treated with pectinolytic enzymes, was studied. Each type of juice was examined by six fractions, divided into four sievings, one centrifuged and the others whole, representing six contents of insoluble suspended solids. The rheometric data were collected by means of Haake rotovisco rheometer and the experimental data were adjusted by the Mizrahi-Berk model. In the natural material four fractions showed pseudoplastic behaviour, one characterized as newtonian and the others as dilatant, whereas in the enzyme treated material, five fractions presented pseudoplastic behaviour and one was characterized as newtonian. The insoluble suspended solid content was found to be the principal factor responsible for this rheological behaviour of natural and despectinized pineapple juices.

【 授权许可】

CC BY-NC