A Rheological Model for Cupuassu (Theobroma grandiflorum) Pulp at Different Concentrations and Temperatures
-
Modesto Antonio Chaves
,
Fátima Baptistia
Abstract
This work was made aiming at studying the best model for the rheological properties of Cupuassu (Theobroma grandiflorum, Schum) pulps with 14 (in nature), 17, 19, 23 and 25°Brix of total soluble solids (TSS) which were measured at 20, 30, 40, 50 and 60°C temperature using a concentric cylinder rheometer. The results were adjusted to the following nine models: Ostwald-de-Waele (power law), Bingham, Casson, Generalized Casson, Heinz–Casson, Herschel–Bulkley, Mizrahi–Berk, Schulmann–Haroske–Reher and Windhab. The parameters of the best model were correlated with pulp temperature and TSS by polynomial regression analysis and were kept in the regression equation only those parameters that contributed more than 1% to the variation of the independent variable. The results indicate that the rheological behavior of Cupuassu pulp in different concentrations and temperatures can be modeled by the Windhab model, although other models can be used in a narrower band of shear stress.
References
1. VriesmannLC, PtkowiczCl.Polysaccharides from the pulp of cupuassu (Theobroma grandiflorum): structural characterization of a pectic fraction. Carbohydrate Polymers2009:77(1):72–79.10.1016/j.carbpol.2008.12.007Suche in Google Scholar
2. CarvalhoAV, GarcíaNP, FarfánJA. Proteínas da semente de cupuaçu e alterações devidas à fermentação e à torração. Braz J Food Sci Technol2008;28:986–93.10.1590/S0101-20612008000400035Suche in Google Scholar
3. Telis-RomeroJ, TelisVR, GabasAL, YamashitaF. Thermophysical properties of Brazilian orange juice as affected by temperature and water content. J Food Eng1998;38:27–40.10.1016/S0260-8774(98)00107-1Suche in Google Scholar
4. BayodE, ManssonP, InningsF, BergenståhlB, TornbergE. Low shear rheology of tomato products. Effect of particle size and time. Food Biophys2007;2:146–57.10.1007/s11483-007-9039-2Suche in Google Scholar
5. BertolaV, BertrandF, TabuteauH, BonnD, CoussotP. Wall slipand yielding in pasty materials. J Rheol2003;47:1211–26.10.1122/1.1595098Suche in Google Scholar
6. FiguraLO, TeixeiraAA. Food physics: physical properties-measurement and applications. Berlin: Springer, 2007:550.Suche in Google Scholar
7. AndradeRD, TorresR, MontesEJ, PérezOA, RestanLE, PeñaRE. Efecto de la temperatura en el comportamiento reológico de la pulpa de níspero (Achras sapota L). Rev Fac Agronomía2009;26:599–612.Suche in Google Scholar
8. AhmedJ, RamaswamyH, SashidharK. Rheological characteristics of tamarind (Tamarindus indica L.) Juice concentrates. Food Sci Technol-LEB2007;40:225–31.10.1016/j.lwt.2005.11.002Suche in Google Scholar
9. DakM, VermaRC, JaaffreySN. Effect of temperature and concentration on rheological properties of “Kesar” mango juice. J Food Eng2007;80:11–1015.10.1016/j.jfoodeng.2006.08.011Suche in Google Scholar
10. SilvaF, GuimarãesD, GasparettoC. Rheology of acerola juice: effects of concentration and temperature. Braz J Food Sci Technol2005;25:121–6.Suche in Google Scholar
11. WeltmanRN. Breakdown of thixotropic structure as a function of time. J Appl Phys1943;14:343–50.10.1063/1.1714996Suche in Google Scholar
12. DavisSS. Rheological properties of semi-solid foodstuffs. J Texture Stud1973;4:15–40.10.1111/j.1745-4603.1973.tb00652.xSuche in Google Scholar
13. FerreiraGM, GuimarãesMJ, MaiaMC. Efeito da temperatura e taxa de cisalhamento nas propriedades de escoamento da polpa de cupuaçu (T. grandiflorum schum) integral. Rev Bras Fruticultura2008;30:385–9.10.1590/S0100-29452008000200020Suche in Google Scholar
14. ManishD, VermaRC, JaaffreySN. Effect of temperature and concentration on rheological properties of “Kesar” mango juice. J Food Eng2007;80:1011–15.10.1016/j.jfoodeng.2006.08.011Suche in Google Scholar
15. MewisJ. Thixotropy – a general review. J Non-Newtonian Fluid Mech1979;6:1–20.10.1016/0377-0257(79)87001-9Suche in Google Scholar
16. BarnesHA. Shear-thickening (“dilatancy”) in suspensions of nonaggregating solid particles dispersed in newtonian liquids. J Rheol1989;33:329–66.10.1122/1.550017Suche in Google Scholar
17. BarnesHA. Thixotropy – a review. J Non-Newtonian Fluid Mech1997;70:1–33.10.1016/S0377-0257(97)00004-9Suche in Google Scholar
18. Tabilo-MunizagaG, Barbosa-CánovasGV. Rheology for the food industry. J Food Eng2005;67:47–156.10.1016/j.jfoodeng.2004.05.062Suche in Google Scholar
19. SilvaJA, RaoMA. Viscoelastic properties of food hydrocolloid dispersions. In: RaoMA, SteffeJF, editors. Viscoelastic properties of foods. London: Elsevier Applied Science, 1992:285–315.Suche in Google Scholar
20. RoddAB, DavisCR, DunstanDE, ForrestBA, BogerDV. Rheological characterisation of “weak gel” carrageenan stabilised milks. Food Hydrocolloids2000;14:445–54.10.1016/S0268-005X(00)00024-2Suche in Google Scholar
21. TárregaA, CostellE, RaoMA. Vane yield stress of native and cross-linked starch dispersions in skimmed milk: effect of starch concentration and l-carrageenan addition. Food Sci Technol Int2006;12:253–60.10.1177/1082013206065551Suche in Google Scholar
22. NindoCI, TangJ, PowersJR, TakharPS. Rheological properties of blueberry puree for processing applications. LWT – Food Sci Technol2007;40:292–9.10.1016/j.lwt.2005.10.003Suche in Google Scholar
23. GozzoAM, GasparettoCA. Estudo do comportamento reológico de chocolates comparando os modelos de bingham. Casson e windhab. In: Proceedings of the V Simpósio Latino Americano de Ciência de Alimentos, Campinas, Brazil, 2003.Suche in Google Scholar
24. KechinskiCP, SchumacherAB, MarczakLD, TessaroIC, CardozoNS. Rheological behavior of blueberry (Vaccinium ashei) purees containing xanthan gum and fructose as ingredients. Food Hydrocolloids2011;25:299–306.10.1016/j.foodhyd.2010.06.007Suche in Google Scholar
25. BinghamEC. U.S. bureau of standards bulletin. Invest Laws Plastic Flow1916;13:309–53.10.6028/bulletin.304Suche in Google Scholar
26. CassonN. A flow equation for pigment oil-suspensions of the printing ink type. In: MillCC, editor. Rheology of disperse systems. Oxford: Pergamon Press, 1959:84.Suche in Google Scholar
27. ChevalleyJ. An adaptation of the casson equation for the rheology of chocolate. J Texture Stud1991;22:219–29.10.1111/j.1745-4603.1991.tb00015.xSuche in Google Scholar
28. HeinzW. The Casson flow equation: its validity for suspension of paints. Mater Prufung1959;1:311–16.10.1515/mt-1959-010903Suche in Google Scholar
29. HerschelWH, BulkleyR. Konsistenzmessungen von Gummi-Benzollösungen. Kolloid Z1926;39:291–300. DOI:10.1007/BF01432034.Suche in Google Scholar
30. MizrahiS, BerkZ. Flow behaviour of concentrated orange juice: mathematical. J Texture1972;3:69–79.10.1111/j.1745-4603.1972.tb00610.xSuche in Google Scholar
31. WindhabE. Allegemeine rheologische messprinzipe. Ger ä te und methoden. Ausgew ä hlteBeispiele der ingenieurtechnischen anwendung der rheologie. In: WeipertD, TscheuschnerHD, WindhabE, editors. Rheologie der lebensmittel. Hamburg: Behr’s Verlag, 1993:173–256.Suche in Google Scholar
32. JacovidesCP, KontoyiannisH. Statistical procedures for the evaluation of evapotranspiration computing models. Agric Water Manage1995;27:365–71.10.1016/0378-3774(95)01152-9Suche in Google Scholar
33. TogrulIT, TogrulH, EvinD. Estimation of global solar radiation under clear sky radiation in turkey. Renewable Energy2000;21:271–87.10.1016/S0960-1481(99)00128-7Suche in Google Scholar
34. TogrulIT. Modeling of heat and moisture transport during drying black grapes. Int J Food Sci Technol2010;45:1146–52.10.1111/j.1365-2621.2010.02246.xSuche in Google Scholar
35. SteffeJF. Rheological methods in food process engineering, 2nd ed. East Lansing, MI: Freeman Press, 1996.Suche in Google Scholar
36. Barbosa-CanovasGV, PelegM. Flow parameters of selected commercial semi-liquid food products. J Texture Stud1983;14:213–34.10.1111/j.1745-4603.1983.tb00345.xSuche in Google Scholar
37. De KeeD, CodeRK, TurcotteG. Flow properties of time dependent foodstuffs. J Rheol1983;27:581–604.10.1122/1.549719Suche in Google Scholar
38. MezgerTG. The rheology handbook. Hannover, Germany: Vincentz Verlag, 2002.Suche in Google Scholar
39. BayindirliL. Density and viscosity of grape juice as a function of concentration and temperature. J Food Process Preservation1993;17:147–51.10.1111/j.1745-4549.1993.tb00231.xSuche in Google Scholar
40. GutJA, PintoJM, GabasAN, Telis-RomeroJ. Continuous pasteurization of egg yolk: thermophysical properties and process simulation. J Food Process Eng2005;28:181–203.10.1111/j.1745-4530.2005.00416.xSuche in Google Scholar
41. LazaridouA, BiliaderisCG, BacandritsosN, SabatiniAG. Composition. Thermal and rheological behaviour of selected Greek honeys. J Food Eng2004;64:9–21.10.1016/j.jfoodeng.2003.09.007Suche in Google Scholar
42. MarcotteM, TaherianAR, TriguiM, RamaswamyHS. Evaluation of rheological properties of selected salt enriched food hydrocolloids. J Food Eng2001;48:157–67.10.1016/S0260-8774(00)00153-9Suche in Google Scholar
43. Vélez-RuizJF, Barbosa-CánovasGV. Rheological properties of concentrated milk as a function of concentration. Temperature and storage time. J Food Eng1998;35:177–90.10.1016/S0260-8774(98)00019-3Suche in Google Scholar
44. TononRV, AlexandreD, HubingerMD, CunhaRL. Steady and dynamic shear rheological properties of açai pulp (Euterpe oleraceae Mart). J Food Eng2009;92:425–31.10.1016/j.jfoodeng.2008.12.014Suche in Google Scholar
45. CabralMF, QueirozAJ, FigueirêdoRM. Comportamento reológico da polpa de cupuaçu (Theobroma grandiflorum Schum.) Peneirada. Rev Bras Produtos Agroindustriais2002;4:37–40.10.15871/1517-8595/rbpa.v4n1p37-40Suche in Google Scholar
46. AkbulutM, ÇoklarH, ÖzenG. Rheological characteristics of juniperus drupacea fruit juice (pekmez) concentrated by boiling. Food Sci Technol Int2008;14:321–8.10.1177/1082013208097193Suche in Google Scholar
47. MiquelimJN, AlcantaraMR, LannesSC. Stability of fruit bases and chocolate fillings. Braz J Food Sci Technol2011;31:270–6.10.1590/S0101-20612011000100041Suche in Google Scholar
48. DuranL, CostellE. Rheology of apricot puree: characterization of flow. J Texture Stud1982;13:43–58.10.1111/j.1745-4603.1982.tb00876.xSuche in Google Scholar
49. BrancoIG, GasparettoCA. Comportamento reológico de suco de laranja concentrado congelado. Rev Bras Produtos Agroindustriais2003;5:173–8.10.15871/1517-8595/rbpa.v5n2p173-178Suche in Google Scholar
50. SatoAC, CunhaRL. Influência da temperatura no comportamento reológico da polpa de jabuticaba. Braz J Food Sci Technol2007;27:879–84.10.1590/S0101-20612007000400033Suche in Google Scholar
51. WallevikJE. Rheological properties of cement paste: thixotropic behavior and structural breakdown. Cement Concrete Res2009;39:14–29.10.1016/j.cemconres.2008.10.001Suche in Google Scholar
52. HarnananSW, TejinderS, BainsGS. Effect of processing. Preservation and storage on rheology of guava pulp. J Texture Stud2001;32:271–84.10.1111/j.1745-4603.2001.tb01048.xSuche in Google Scholar
53. VidalJR, SierakowskiMR, HaminiukCW, MassonML. Propriedades reológicas da polpa de manga (Mangifera indica L. Cv. Keitt) centrifugada. Ciênc Agrotecnologia2006;30:955–60.10.1590/S1413-70542006000500020Suche in Google Scholar
©2013 by Walter de Gruyter Berlin / Boston
Artikel in diesem Heft
- Masthead
- Masthead
- Drying Kinetics, Biochemical and Functional Properties of Products in Convective Drying ofAnchovy (Engraulis anchoita) Fillets
- A Rheological Model for Cupuassu (Theobroma grandiflorum) Pulp at Different Concentrations and Temperatures
- Pear Drying: Thermodynamics Studies and Coefficients of Convective Heat and Mass Transfer
- Evaluation of Thin-Layer Drying Models and Artificial Neural Networks for Describing Drying Kinetics of Canola Seed in a Heat Pump Assisted Fluidized Bed Dryer
- Relating Rice Grain Quality to Conditions during Sun Drying
- Modeling of Basil Leaves Drying by GA–ANN
- Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices
- Raw Glycerol as Substrate for the Production of Yeast Biomass
- Effect of Aminoethoxyvinylglycine and Methyl Jasmonate on Individual Phenolics and Post-harvest Fruit Quality of Three Different Japanese Plums (Prunussalicina Lindell)
- Process Optimization for Foam Mat-Tray Drying of Passiflora edulis Flavicarpa Pulp and Characterization of the Dried Powder
- Evaluation of the Freezing and Thawing Cryoconcentration Process on Bioactive Compounds Present in Banana Juice from Three Different Cultivars
- Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry
- Disease Identification and Grading of Pomegranate Leaves Using Image Processing and Fuzzy Logic
- Calculation of the Effective Diffusion Coefficients in Drying of Chemical and Mechanical Pretreated Rosehip Fruits (Rosa eglanteria L.) with Selected Mass Transfer Models
- Assessment of the Physico-mechanical, Chemical and Colour Characteristics of Potatoes Depending on Tuber Size and Cultivar
- Moisture Sorption Characteristics of Dakuwa (Nigerian Cereal/Groundnut Snack)
- A New Alternative Real-Time Method to Monitoring Dough Behavior during Processing Using Wireless Sensor Technology
Artikel in diesem Heft
- Masthead
- Masthead
- Drying Kinetics, Biochemical and Functional Properties of Products in Convective Drying ofAnchovy (Engraulis anchoita) Fillets
- A Rheological Model for Cupuassu (Theobroma grandiflorum) Pulp at Different Concentrations and Temperatures
- Pear Drying: Thermodynamics Studies and Coefficients of Convective Heat and Mass Transfer
- Evaluation of Thin-Layer Drying Models and Artificial Neural Networks for Describing Drying Kinetics of Canola Seed in a Heat Pump Assisted Fluidized Bed Dryer
- Relating Rice Grain Quality to Conditions during Sun Drying
- Modeling of Basil Leaves Drying by GA–ANN
- Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices
- Raw Glycerol as Substrate for the Production of Yeast Biomass
- Effect of Aminoethoxyvinylglycine and Methyl Jasmonate on Individual Phenolics and Post-harvest Fruit Quality of Three Different Japanese Plums (Prunussalicina Lindell)
- Process Optimization for Foam Mat-Tray Drying of Passiflora edulis Flavicarpa Pulp and Characterization of the Dried Powder
- Evaluation of the Freezing and Thawing Cryoconcentration Process on Bioactive Compounds Present in Banana Juice from Three Different Cultivars
- Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry
- Disease Identification and Grading of Pomegranate Leaves Using Image Processing and Fuzzy Logic
- Calculation of the Effective Diffusion Coefficients in Drying of Chemical and Mechanical Pretreated Rosehip Fruits (Rosa eglanteria L.) with Selected Mass Transfer Models
- Assessment of the Physico-mechanical, Chemical and Colour Characteristics of Potatoes Depending on Tuber Size and Cultivar
- Moisture Sorption Characteristics of Dakuwa (Nigerian Cereal/Groundnut Snack)
- A New Alternative Real-Time Method to Monitoring Dough Behavior during Processing Using Wireless Sensor Technology
