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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1998
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| 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: |
| Sumario: | 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. |
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