Rheological properties of centrifuged mango (Mangifera indica L. cv. Keitt) pulp.
Vidal J. R. M. B., Sierakowski M. R., Haminiuk C. W. I., Masson M. L.
Author Affiliation: Departamento de Engenharia de Alimentos, Universidade Estadual do Centro-Oeste, Cx. P. 730, Guarapuava, PR, Brazil.
Ciência e Agrotecnologia 30 : 955-960
Abstract : The rheological property of mango pulp centrifuged at 10, 20, 30, 40, 50 or 60°C was evaluated. Rheological measurements were carried with a rheometer using concentric cylinders. The whole pulp was plate-frozen, stored at -15°C, and centrifuged at 15?000 rpm (29?000 G) for 40 minutes. The rheological behaviour of the centrifuged mango pulp was fitted to the Ostwald de Waelle model, and apparent viscosity curves were fitted to the Mizrahi-Berk model. The apparent viscosity decreased as the shear rate and temperature increased.