The effect of temperature on rheological behavior of cashew apple, mango and acerola mixed nectars.
Silva L. M. R. da, Maia G. A., Sousa P. H. M. de, Afonso M. R. A., Gonzaga M. L. da C., Carmo J. S. do
Author Affiliation: Ciência e Tecnologia de Alimentos, Universidade Federal do Ceará (UFC), Fortaleza, CE, Brazil.
Revista Acadêmica Ciências Agrárias e Ambientais 11 : S85-S93
Abstract : The purpose of this work was to study the rheological behavior of cashew apple, mango and acerola mixed nectars in five different temperatures (8, 15, 25, 35 and 45°C). It was utilized a rotational rheomether of concentric cylinders type Searle Brookfield, model R/S plus SST 2000. The data were adjusted to the Ostwald-the-Waelle model. The effect of temperature on apparent viscosity was expressed by an equation similar to Arrhenius. For all the temperatures studied, the formulations presented a non-Newtonian behavior and pseudoplastic character. It was observed a tendency to low rheological data adjustment for the Ostwald-de-Waelle model. When the temperatures increase, it was also observed a reduction of consistency index for formulation 1. On the other hand, formulations 2, 4 and 9 presented an opposite behavior. The other formulations studied did not present typical behavior.