Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées

The flow behaviour of papaya, mango and peach purées over the temperature range 10-55°C was studied. The effect of glucose addition (soluble solids concentration in the range 12-52°Brix) and pH (3.0 and natural) was also investigated. After eliminating time dependency, flow was adequately described...

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Publicado:	1998
Materias:	Carica papaya Mangifera indica Prunus persica Composition effects Flow of fluids Fruit juices Glucose Mathematical models pH effects Polynomials Solubility Thermal effects Yield stress Consistency coefficient Exponential equations Flow index Herschel-Bulkley model Mango puree Papaya puree Peach puree Food processing
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v37_n1-4_p77_Guerrero http://hdl.handle.net/20.500.12110/paper_02608774_v37_n1-4_p77_Guerrero
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v37_n1-4_p77_Guerrero
record_format	dspace
spelling	paper:paper_02608774_v37_n1-4_p77_Guerrero2023-06-08T15:22:28Z Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées Carica papaya Mangifera indica Prunus persica Composition effects Flow of fluids Fruit juices Glucose Mathematical models pH effects Polynomials Solubility Thermal effects Yield stress Consistency coefficient Exponential equations Flow index Herschel-Bulkley model Mango puree Papaya puree Peach puree Food processing The flow behaviour of papaya, mango and peach purées over the temperature range 10-55°C was studied. The effect of glucose addition (soluble solids concentration in the range 12-52°Brix) and pH (3.0 and natural) was also investigated. After eliminating time dependency, flow was adequately described by the Herschel-Bulkley model. In mango and peach purées, exponential equations were used to describe the combined effect of temperature and soluble solids content on the consistency coefficient. Temperature showed little influence over the flow index but a severe effect on the yield stress. For the three fruits, flow index and yield stress values were correlated with temperature and water activity by means of polynomial equations. © 1998 Elsevier Science Limited. All rights reserved. 1998 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v37_n1-4_p77_Guerrero http://hdl.handle.net/20.500.12110/paper_02608774_v37_n1-4_p77_Guerrero
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Carica papaya Mangifera indica Prunus persica Composition effects Flow of fluids Fruit juices Glucose Mathematical models pH effects Polynomials Solubility Thermal effects Yield stress Consistency coefficient Exponential equations Flow index Herschel-Bulkley model Mango puree Papaya puree Peach puree Food processing
spellingShingle	Carica papaya Mangifera indica Prunus persica Composition effects Flow of fluids Fruit juices Glucose Mathematical models pH effects Polynomials Solubility Thermal effects Yield stress Consistency coefficient Exponential equations Flow index Herschel-Bulkley model Mango puree Papaya puree Peach puree Food processing Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées
topic_facet	Carica papaya Mangifera indica Prunus persica Composition effects Flow of fluids Fruit juices Glucose Mathematical models pH effects Polynomials Solubility Thermal effects Yield stress Consistency coefficient Exponential equations Flow index Herschel-Bulkley model Mango puree Papaya puree Peach puree Food processing
description	The flow behaviour of papaya, mango and peach purées over the temperature range 10-55°C was studied. The effect of glucose addition (soluble solids concentration in the range 12-52°Brix) and pH (3.0 and natural) was also investigated. After eliminating time dependency, flow was adequately described by the Herschel-Bulkley model. In mango and peach purées, exponential equations were used to describe the combined effect of temperature and soluble solids content on the consistency coefficient. Temperature showed little influence over the flow index but a severe effect on the yield stress. For the three fruits, flow index and yield stress values were correlated with temperature and water activity by means of polynomial equations. © 1998 Elsevier Science Limited. All rights reserved.
title	Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées
title_short	Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées
title_full	Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées
title_fullStr	Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées
title_full_unstemmed	Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées
title_sort	effect of ph, temperature and glucose addition on flow behaviour of fruit purees: ii. peach, papaya and mango purées
publishDate	1998
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v37_n1-4_p77_Guerrero http://hdl.handle.net/20.500.12110/paper_02608774_v37_n1-4_p77_Guerrero
_version_	1768543943013695488

Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées

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