Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures

Alessandra  Santos LOPES; Rafaella  de Andrade MATTIETTO; Hilary  Castle de MENEZES; Luiza Helena  Meller da SILVA; Rosinelson  da Silva PENA

Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures

Autores

Alessandra Santos LOPES

Rafaella de Andrade MATTIETTO

Hilary Castle de MENEZES

Luiza Helena Meller da SILVA

Rosinelson da Silva PENA

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

The rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 °C) was studied. The results indicated that Brazilian Cherry pulp presented pseudoplastic behavior, and the Herschel-Bulkley model was considered more adequate to represent the rheological behavior of this pulp in the range of temperatures studied. The fluid behavior index (n) varied in the range from 0.448 to 0.627. The effect of temperature on the apparent viscosity was described by an equation analogous to Arrhenius equation, and a decrease in apparent viscosity with an increase in temperature was observed.