Rheological behavior of blueberry

Food Science and Technology (Campinas)

Graziella Colato Antonio¹  Flávia Regina Faria¹  Cristina Yoshie Takeiti¹  Kil Jin Park¹ 

[1] ,Campinas State UniversityCampinas SP ,Brazil

关键词: fruit;    anthocyanin;    viscosity;    rheological equation;    activation energy;    fruta;    antocianina;    viscosidade;    equações reológicas;    energia de ativação;   

DOI  :  10.1590/S0101-20612009000400006

来源: SciELO

【 摘 要 】

The physical and physicochemical characteristics of blueberry (Vaccinium myrtillus) fruits produced in Brazil were analyzed. Rheological properties were measured at 5, 25, 45 and 65 °C, on a stress controlled rheometer equipped with grooved a stainless-steel parallel-plate in a shear rate range of 0-300 s-1, with the objective of determining the influence of temperature on the rheological properties. The pseudoplastic behavior with yield stress was well described by the Ostwald-de-Waele (Power Law), Herschel-Bulkley (HB) and Mizhari Berk models. The yield stress and behavior index decreased with the increase in the temperatures for 5, 25, and 45 °C whereas for the temperature of 65 °C the effects were the opposite exhibiting elevated values. The viscosity decreased with an increase in temperature, and the Arrhenius equation described adequately the effect of temperature on the apparent viscosity of the puree, in which the activation energy (Ea) determined at a shear rate of 100 s-1 was 9.36 kJ.mol-1.

【 授权许可】

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