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Type: Artigo de periódico
Title: Influence of temperature on the rheological behavior of jaboticaba pulp
Author: Sato, ACK
da Cunha, RL
Abstract: The steady state and dynamic rheological behavior of jaboticaba pulp was studied at different temperatures (5, 25, 45, 65 and 85 T). Flow curves were obtained from 0 to 300 s(-1) and the data were fitted to different models. The Herschel-Bulkley model showed the best fit (R-2 > 0.98) to the experimental data. Increasing the temperature caused a decrease in the consistency index (k) and a slight increase in the flow index (n). Oscillatory rheological measurements were taken in the viscoelastic region to obtain mechanical spectra. The storage modulus (G') of samples stored at 5 degrees C was much higher than that recorded at other temperatures, indicating more intense particle interactions at this temperature, which contributed to strengthen the elastic network. At 45 degrees C, the jaboticaba pulp showed a distinct behavior, possibly indicating the beginning of gelation of the pulp's natural pectin.
Subject: rheology
Myrciaria jaboticaba
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Citation: Ciencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 27, n. 4, n. 890, n. 896, 2007.
Rights: aberto
Identifier DOI: 10.1590/S0101-20612007000400033
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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