%0 Journal Article
%T Influ¨şncia da temperatura no comportamento reol¨®gico da polpa de jabuticaba
%A Sato
%A Ana Carla Kawazoe
%A Cunha
%A Rosiane Lopes da
%J Ci¨şncia e Tecnologia de Alimentos
%D 2007
%I Sociedade Brasileira de Ci¨şncia e Tecnologia de Alimentos
%R 10.1590/S0101-20612007000400033
%X the steady state and dynamic rheological behavior of jaboticaba pulp was studied at different temperatures (5, 25, 45, 65 and 85 ˇăc). flow curves were obtained from 0 to 300 s-1 and the data were fitted to different models. the herschel-bulkley model showed the best fit (r2 > 0.98) to the experimental data. increasing the temperature caused a decrease in the consistency index (k) and a slight increase in the flow index (n). oscillatory rheological measurements were taken in the viscoelastic region to obtain mechanical spectra. the storage modulus (g') of samples stored at 5 ˇăc was much higher than that recorded at other temperatures, indicating more intense particle interactions at this temperature, which contributed to strengthen the elastic network. at 45 ˇăc, the jaboticaba pulp showed a distinct behavior, possibly indicating the beginning of gelation of the pulp's natural pectin.
%K rheology
%K temperature
%K viscoelasticity
%K myrciaria jaboticaba.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0101-20612007000400033&lng=en&nrm=iso&tlng=en