Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature
-
Renata Silva Diniz
,
Marcio Arêdes Martins
Abstract
Physical properties of fluid and semisolid foods, such as density and rheological behavior, must be carefully taken into account on designing unit operations for the processing of such kind of products. In this work, a rotational rheometer of concentric cylinders was used to evaluate the rheological behavior of red guava pulp (Psidium guajava L.), with different soluble solids content (5, 10, and 15°Brix), at four temperatures (10, 30, 50, and 70°C). Also density data were obtained using pycnometry. Models were fitted to the obtained experimental data, in order to mathematically represent the rheological parameters and the density as functions of temperature and soluble solids content. The rheological behavior of the red guava pulp was adequately described by the Ostwald-de-Waele model, with a pseudoplastic behavior. Models to describe the simultaneous effect of temperature and concentration on the density were also presented.
Acknowledgments
The authors wish to acknowledge the CNPq, FAPEMIG, and FINEP for their financial support.
Nomenclature
References
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Articles in the same Issue
- Frontmatter
- Grinding Characteristics of Black Soybeans (Glycine max) at Varied Moisture Contents: Particle Size, Energy Consumption, and Grinding Kinetics
- Design and Development of Low-Cost Makhana Grading and Roasting Machine
- Investigation of Consecutive Fouling and Cleaning Cycles of Ultrafiltration Membranes Used for Whey Processing
- Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration
- Predicting Sorption Isotherms and Net Isosteric Heats of Sorption of Maize Grains at Different Temperatures
- Estimating Some Physical Properties of Sour and Sweet Cherries Based on Combined Image Processing and AI Techniques
- Functional Properties of Re-fabricated Rice as Affected by Die During Extrusion Process
- Isolation and Characterization of Corncob Cellulose Fibers using Microwave-Assisted Chemical Treatments
- Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature
- Levels of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride-Rich Natural Waters
- Process Optimization and Quality Analysis of Carambola (Averrhoa carambola L.) Wine
- Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour
- In Vitro Anti-tumor Effects of Chemically Modified Polysaccharides from Cherokee Rose Fruit
- Optimization of Ohmic Heating of Fish Using Response Surface Methodology
- Response Surface Modeling for Optimization of Textural and Color Characteristics of Dried Grapes
- Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking
- Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology
- Testing of a Condensation-type Heat Pump System for Low-temperature Drying Applications
- Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives
Articles in the same Issue
- Frontmatter
- Grinding Characteristics of Black Soybeans (Glycine max) at Varied Moisture Contents: Particle Size, Energy Consumption, and Grinding Kinetics
- Design and Development of Low-Cost Makhana Grading and Roasting Machine
- Investigation of Consecutive Fouling and Cleaning Cycles of Ultrafiltration Membranes Used for Whey Processing
- Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration
- Predicting Sorption Isotherms and Net Isosteric Heats of Sorption of Maize Grains at Different Temperatures
- Estimating Some Physical Properties of Sour and Sweet Cherries Based on Combined Image Processing and AI Techniques
- Functional Properties of Re-fabricated Rice as Affected by Die During Extrusion Process
- Isolation and Characterization of Corncob Cellulose Fibers using Microwave-Assisted Chemical Treatments
- Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature
- Levels of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride-Rich Natural Waters
- Process Optimization and Quality Analysis of Carambola (Averrhoa carambola L.) Wine
- Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour
- In Vitro Anti-tumor Effects of Chemically Modified Polysaccharides from Cherokee Rose Fruit
- Optimization of Ohmic Heating of Fish Using Response Surface Methodology
- Response Surface Modeling for Optimization of Textural and Color Characteristics of Dried Grapes
- Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking
- Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology
- Testing of a Condensation-type Heat Pump System for Low-temperature Drying Applications
- Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives
