Influence of temperature on the rheological behavior of whole araçá pulp ( Psidium cattleianum sabine)

• Published in: Food science & technology 2006-01, Vol.39 (4), p.427-431
• Main Authors: Haminiuk, C.W.I., Sierakowski, M.R., Vidal, J.R.M.B., Masson, M.L.
• Format: Article
• Language: English
• Subjects: Araçá; Arrhenius; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Pulp; Rheology
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2005.02.011

The temperature effect on rheological behavior of whole araçá pulp was investigated in this work. The pulp was processed in a depulper with a 1.5 mm screen to obtain a uniform consistency. The rheological measurements were carried out in a concentric cylinder Brookfield rheometer, with a small sample adapter and spindle SC4-27, in a shear rate range of 2.80–70 s −1. The whole pulp was properly described by the power law model and exhibited a shear thinning behavior. The viscosity decreased with an increase in temperature; however, the viscosity showed a tendency to increase at 60 °C. The Arrhenius model gave a good description of temperature effect on apparent viscosity of the pulp, where the activation energy ( E a) determined at a shear rate of 50 s −1 was 11.03 kJ mol −1.