Artigo

Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice

The aim of this study was to evaluate the rheological behavior of malay apple, a traditional Amazonian fruit with high bioactive properties, at different temperatures and soluble solids concentrations. The experiments were carried out in a Brookfield R/S Plus rheometer with concentric cylinders geom...

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Autor principal: SANTOS, Pedro Henrique
Outros Autores: SILVA, Luiza Helena Meller da, RODRIGUES, Antonio Manoel da Cruz, SOUZA, José Antonio Ribeiro de
Grau: Artigo
Idioma: por
Publicado em: Universidade Federal do Pará 2017
Assuntos:
Acesso em linha: http://repositorio.ufpa.br/jspui/handle/2011/8308
id ir-2011-8308
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spelling ir-2011-83082017-10-16T12:27:23Z Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice Influência da temperatura, concentração e taxa de deformação no comportamento reológico do suco de jambo-vermelho (Syzygium malaccense) SANTOS, Pedro Henrique SILVA, Luiza Helena Meller da RODRIGUES, Antonio Manoel da Cruz SOUZA, José Antonio Ribeiro de Jambo Fruta Reologia Tecnologia de alimentos Temperatura The aim of this study was to evaluate the rheological behavior of malay apple, a traditional Amazonian fruit with high bioactive properties, at different temperatures and soluble solids concentrations. The experiments were carried out in a Brookfield R/S Plus rheometer with concentric cylinders geometry. Power Law, Herschel-Bulkley, Mizrahi-Berk, and Sisko rheological models were fitted to the experimental data. The malay apple juice (pulp and skin) showed a pseudoplastic behavior for all temperatures and concentrations with flow behavior indexes lower than 1. The temperature effect on the samples’ apparent viscosity was analyzed by the Arrhenius equation. The activation energy increased with a decrease in the soluble solids concentration, showing that the lower the concentration, the greater the temperature influence on the apparent viscosity. The soluble solids effect was described by the exponential equation. The exponential factor increased with the temperature increasing, showing that the higher the temperature, the greater the effect of the soluble solids concentration on samples’ apparent viscosity. Finally, a triparametric mathematical model combining temperature, concentration, and shear rate was proposed aiming to evaluate its effects on the samples’ apparent viscosity and has accurately adjusted to the data with high correlation index R2. O objetivo deste estudo foi avaliar o comportamento reológico do suco de jambo-vermelho, uma tradicional fruta da região amazônica com elevadas propriedades bioativas, a diferentes temperaturas e concentrações de sólidos solúveis. Os experimentos foram realizados em um reômetro Brookfield R/S Plus, operando em geometria de cilindros concêntricos. Os modelos reológicos da Lei da Potência, Herschel-Bulkley, Mizrahi-Berk e Sisko foram utilizados para modelagem dos dados experimentais. O suco de jambo-vermelho (polpa e casca) apresentou comportamento pseudoplástico para todas as temperaturas e concentrações, com índice de comportamento de fluxo menor que 1. O efeito da temperatura na viscosidade aparente das amostras foi analisado pela equação de Arrhenius. A energia de ativação aumentou com a diminuição na concentração dos sólidos solúveis, atestando que, quanto menor a concentração, maior a influência da temperatura na viscosidade aparente. O efeito da concentração de sólidos solúveis foi descrito pela equação exponencial. O fator exponencial aumentou sob aumento da temperatura, atestando que, quanto maior for a temperatura, maior será o efeito dos sólidos solúveis na viscosidade aparente das amostras. Por fim, um modelo matemático triparamétrico, relacionando temperatura, concentração de sólidos solúveis e taxa de deformação foi proposto, visando avaliar a influência destes parâmetros na viscosidade aparente das amostras e, de forma satisfatória, ajustou-se aos dados experimentais, com elevado índice de correlação R2. 2017-05-04T17:02:45Z 2017-05-04T17:02:45Z 2016-06 Artigo de Periódico SANTOS, Pedro Henrique et al. Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice. Brazilian Journal of Food Technology, Campinas, v. 19, e2015009, 2016. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100407&lng=pt&nrm=iso>. Acesso em: 04 maio 2017. Epub 14-Jun-2016. <http://dx.doi.org/10.1590/1981-6723.0915>. 1981-6723 http://repositorio.ufpa.br/jspui/handle/2011/8308 por Brazilian Journal of Food Technology Acesso Aberto application/pdf Universidade Federal do Pará Brasil UFPA
institution Repositório Institucional - Universidade Federal do Pará
collection RI-UFPA
language por
topic Jambo
Fruta
Reologia
Tecnologia de alimentos
Temperatura
spellingShingle Jambo
Fruta
Reologia
Tecnologia de alimentos
Temperatura
SANTOS, Pedro Henrique
Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice
topic_facet Jambo
Fruta
Reologia
Tecnologia de alimentos
Temperatura
description The aim of this study was to evaluate the rheological behavior of malay apple, a traditional Amazonian fruit with high bioactive properties, at different temperatures and soluble solids concentrations. The experiments were carried out in a Brookfield R/S Plus rheometer with concentric cylinders geometry. Power Law, Herschel-Bulkley, Mizrahi-Berk, and Sisko rheological models were fitted to the experimental data. The malay apple juice (pulp and skin) showed a pseudoplastic behavior for all temperatures and concentrations with flow behavior indexes lower than 1. The temperature effect on the samples’ apparent viscosity was analyzed by the Arrhenius equation. The activation energy increased with a decrease in the soluble solids concentration, showing that the lower the concentration, the greater the temperature influence on the apparent viscosity. The soluble solids effect was described by the exponential equation. The exponential factor increased with the temperature increasing, showing that the higher the temperature, the greater the effect of the soluble solids concentration on samples’ apparent viscosity. Finally, a triparametric mathematical model combining temperature, concentration, and shear rate was proposed aiming to evaluate its effects on the samples’ apparent viscosity and has accurately adjusted to the data with high correlation index R2.
format Artigo
author SANTOS, Pedro Henrique
author2 SILVA, Luiza Helena Meller da
RODRIGUES, Antonio Manoel da Cruz
SOUZA, José Antonio Ribeiro de
author2Str SILVA, Luiza Helena Meller da
RODRIGUES, Antonio Manoel da Cruz
SOUZA, José Antonio Ribeiro de
title Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice
title_short Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice
title_full Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice
title_fullStr Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice
title_full_unstemmed Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice
title_sort influence of temperature, concentration and shear rate on the rheological behavior of malay apple (syzygium malaccense) juice
publisher Universidade Federal do Pará
publishDate 2017
url http://repositorio.ufpa.br/jspui/handle/2011/8308
_version_ 1832602824456798208
score 11.755432