Rheological study of strawberry pulp (<i>Fragaria vesca</i>) at different temperatures

Authors

  • Ricardo Cardoso de Oliveira Universidade Estadual de Maringá
  • Robson Marcelo Rossi Universidade Estadual de Maringá
  • Sueli Teresa Davantel de Barros Universidade Estadual de Maringá

DOI:

https://doi.org/10.4025/actascitechnol.v34i3.7833

Keywords:

Fragaria vesca, apparent viscosity, temperature, Bayesian methodology

Abstract

The strawberry, a fleshy, juicy and slightly acid-tasting fruit, contains several substances which are important for human nutrition. Since the development of frozen strawberry pulp industry has increased considerably during the last decades, investigation on rheological parameters is an important asset for nutrition engineering proposals. Current research deals with strawberry pulp rheological parameters for temperatures between 20 and 35ºC with a concentric cylinders rheometer. Data were adjusted to models by Ostwald de Waale, Bingham and Herschell-Buckley employing the Bayesian methodology. Strawberry pulp showed a non-Newtonian behavior with pseudoplastic characteristics. Apparent viscosity decreased in proportion to temperature increase. Arrhenius model satisfactorily describes the effect of temperature on the apparent viscosity.

 

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Author Biography

Ricardo Cardoso de Oliveira, Universidade Estadual de Maringá

Atualmente é professor do Colégio Nobel e professor da Universidade Estadual de Maringá. Tem experiência na área de Engenharia Quí­mica, atuando principalmente nos seguintes temas: microfiltração, pervaporação e reologia Currí­culo Lattes

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Published

2012-02-15

How to Cite

Oliveira, R. C. de, Rossi, R. M., & Barros, S. T. D. de. (2012). Rheological study of strawberry pulp (<i>Fragaria vesca</i>) at different temperatures. Acta Scientiarum. Technology, 34(3), 283–288. https://doi.org/10.4025/actascitechnol.v34i3.7833

Issue

Vol. 34 No. 3 (2012)

Section

Chemical Engineering

License

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