Rheological propierties of aseptically packaged mango pulp

Authors

  • Roger de Hombre-Morgado Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Gloria Panadés-Ambrosio Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.

Keywords:

mango pulp, rheological properties, flow curves, consistency index, activation energy, tixotropy

Abstract

Flow properties of a concentrated mango pulp (22.5 oBrix) were evaluated using a Haake Rotovisko RV20 rheoviscometer in order to obtain the flow curves and the best fitted rheological model. It was also calculated the activation energy in the temperature range  from 30 to 80 oC. The result shows that the product could be described as a pseudoplastic fluid. The value for the consistency index was 8.20 Pa.sn and for the flow behavour index was 0.32. The calculate activation energy was 2.08  kcal/molºK

Keywords: mango pulp, rheological properties, flow curves, consistency index, activation energy, tixotropy.

Author Biography

  • Roger de Hombre-Morgado, Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.

    Licenciado químico (Universidad de La Habana, 1971). Investigador Titular del Instituto de Investigaciones para la Industria Alimenticia. Doctor en Ciencias Técnicas (ISPJAE, 1984). Profesor Titular adjunto de la Universidad de La Habana y el ISPJAE. Especialista en Reología y Textura de Alimentos. Ha desarrollado trabajos de investigación en el campo del control de la calidad, desarrollo de nuevos productos, implementación de técnicas para la industria y uso de gomas y estabilizantes.

References

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Published

2014-09-02

Issue

Vol. 24 No. 3 (2014)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Rheological propierties of aseptically packaged mango pulp. (2014). Ciencia Y Tecnología De Alimentos, 24(3), 53-55. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/343

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