Rheological behavior of mixed nectars of pineapple skin juice and tropical fruit pulp

Rodrigues A. M., . and Braga A. C. C., . and Peixoto Joele M. R. S., . and Silva D. C. S., . and Lourenço L. F. H., . Rheological behavior of mixed nectars of pineapple skin juice and tropical fruit pulp. pp. 1713-1720. ISSN 2231-7546

This study aimed to evaluate the rheological behavior at different temperatures of mixed nectars containing pineapple skin juice and fruit pulp (cupuau tapereb¡ and guava) which then underwent microbiological and physicochemical analyses according to the current legislation. The rheological data were obtained using a rotational viscometer with concentric cylinder geometry. The formulations had low pH at 3.44 to 3.85 acidity between 0.71 and 0.87 ( citric acid) Brix/acidity ratio ranging from 12.60 to 15.41 vitamin C content between 1.23 and 7.56 mg/100 g and fiber content between 0.46 and 0.68. The microbiological analyses showed no coliforms at 35C or Salmonella sp. The mixed nectars showed a non-Newtonian behavior at the temperature range studied. The Power Law model fitted the experimental data and was shown to be appropriate to describe the behavior of the mixed nectars according to the statistical fitting parameters assessed (R2 x and RSS). The products showed behavior indices below 1 which characterizes the pseudoplasticity of the beverages. Formulation F1 had the highest consistency index (K) however the index of F2 and F3 decreased as temperature increased. Temperature impacted the nectars shear stress and apparent viscosity with the lowest values being observed at 60C. The effect of temperature on the rheological behavior of the nectar was described by an equation analogous to Arrhenius equation and discussed in terms of activation energy (Ea). Ea values were 3.92 (F1) 4.61 (F2) and 5.19 kcal.g.mol-(F3) which match the data in the literature for juices and nectars.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(04)%202017/(48).p...

Abstract

This study aimed to evaluate the rheological behavior at different temperatures of mixed nectars containing pineapple skin juice and fruit pulp (cupuau tapereb¡ and guava) which then underwent microbiological and physicochemical analyses according to the current legislation. The rheological data were obtained using a rotational viscometer with concentric cylinder geometry. The formulations had low pH at 3.44 to 3.85 acidity between 0.71 and 0.87 ( citric acid) Brix/acidity ratio ranging from 12.60 to 15.41 vitamin C content between 1.23 and 7.56 mg/100 g and fiber content between 0.46 and 0.68. The microbiological analyses showed no coliforms at 35C or Salmonella sp. The mixed nectars showed a non-Newtonian behavior at the temperature range studied. The Power Law model fitted the experimental data and was shown to be appropriate to describe the behavior of the mixed nectars according to the statistical fitting parameters assessed (R2 x and RSS). The products showed behavior indices below 1 which characterizes the pseudoplasticity of the beverages. Formulation F1 had the highest consistency index (K) however the index of F2 and F3 decreased as temperature increased. Temperature impacted the nectars shear stress and apparent viscosity with the lowest values being observed at 60C. The effect of temperature on the rheological behavior of the nectar was described by an equation analogous to Arrhenius equation and discussed in terms of activation energy (Ea). Ea values were 3.92 (F1) 4.61 (F2) and 5.19 kcal.g.mol-(F3) which match the data in the literature for juices and nectars.

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Item Type:	Article
AGROVOC Term:	Temperature
AGROVOC Term:	Nectar
AGROVOC Term:	Pineapples
AGROVOC Term:	Pulp
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Acidity
AGROVOC Term:	Fruit juices
AGROVOC Term:	Tropical fruits
AGROVOC Term:	Fruit juice industry
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23804

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