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

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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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Autores principales: Guerrero, S.N., Alzamora, S.M.
Formato: JOUR
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:http://hdl.handle.net/20.500.12110/paper_02608774_v37_n1-4_p77_Guerrero
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_02608774_v37_n1-4_p77_Guerrero
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spelling todo:paper_02608774_v37_n1-4_p77_Guerrero2023-10-03T15:12:08Z Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées Guerrero, S.N. Alzamora, S.M. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
Guerrero, S.N.
Alzamora, S.M.
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.
format JOUR
author Guerrero, S.N.
Alzamora, S.M.
author_facet Guerrero, S.N.
Alzamora, S.M.
author_sort Guerrero, S.N.
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
url http://hdl.handle.net/20.500.12110/paper_02608774_v37_n1-4_p77_Guerrero
work_keys_str_mv AT guerrerosn effectofphtemperatureandglucoseadditiononflowbehaviouroffruitpureesiipeachpapayaandmangopurees
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