<b>Rheological properties of ternary mixtures of yellow fruits</b> - doi: 10.4025/actascitechnol.v35i3.16096
DOI:
https://doi.org/10.4025/actascitechnol.v35i3.16096Keywords:
rheology, apparent viscosity, temperature, fruitsAbstract
In this work, the rheological behaviour of ternary mixtures of orange juice, pineapple and mango pulps was studied using response surface methodology. The flow curves were adequately described by the Herschel - Bulkley rheological model. All the ternary mixtures studied presented a change in the rheological parameters with an increase in temperature, and the majority of the formulations were shear-thinning fluids. The rheological responses were influenced by different pulp proportions and different temperatures (20 or 60oC). The quadratic and cubic models used to fit the responses were considered suitable owing to the high values of the coefficient of determination.
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