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

Food Science and Technology (Campinas)

Alessandra Santos Lopes²  Rafaella De Andrade Mattietto¹  Hilary Castle De Menezes¹  Luiza Helena Meller Da Silva²  Rosinelson Da Silva Pena² 

[1] ,Universidade Federal do Pará - UFPA Faculdade de Engenharia de Alimentos Instituto de TecnologiaBelém PA ,Brasil

关键词: Brazilian cherry;    fruit pulp;    rheology;    activation energy;    pitanga;    polpa de fruta;    reologia;    energia de ativação;   

DOI  :  10.1590/S0101-20612013005000001

来源: SciELO

【 摘 要 】

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

【 授权许可】

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