Rheology of Star Fruit Pulp (Averrhoa Carambola L.)

Rheological properties of food fluids are useful for quality control, texture evaluation, and food structure determination. The rheological behavior is dependent on the size, form and concentration of solids in suspension and the system structure. Star fruit (Averrhoa carambola L.) pulp was obtained...

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Main Authors: Vendrúsculo A.T., Hotza D., Gomes C.M., Quadri M.G.N.
Format: Article
Language:English
Published: De Gruyter 2006-02-01
Series:Applied Rheology
Subjects:
Online Access:https://doi.org/10.1515/arh-2006-0003
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author Vendrúsculo A.T.
Hotza D.
Gomes C.M.
Quadri M.G.N.
author_facet Vendrúsculo A.T.
Hotza D.
Gomes C.M.
Quadri M.G.N.
author_sort Vendrúsculo A.T.
collection DOAJ
description Rheological properties of food fluids are useful for quality control, texture evaluation, and food structure determination. The rheological behavior is dependent on the size, form and concentration of solids in suspension and the system structure. Star fruit (Averrhoa carambola L.) pulp was obtained from the crude fruit and treated enzymatically, pasteurized and homogenized at 11000 rpm for 2 min and 22000 rpm for 5 min. The pulp presented Newtonian characteristics with R2 values greater than 0.98. Enzymatic treatment under 55˚C for 1 h reduced the crude pulp viscosity from 1.84 to 1.22 mPa·s. Pasteurization under 100˚C for 10 min increased the viscosity at around 26% in relation to the crude pulp, resulting in a turbid and homogeneous product. To evaluate the influence of the insoluble solids, filtration or concentration to 50% from the initial volume were carried out using laboratory procedures. Filtration of the pasteurized pulp promoted a viscosity decrease of 60% while concentration increased the viscosity from 2.28 to 7.98 mPa·s.
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spelling doaj.art-a12614f69a75490e81cb8ab56504f0892022-12-21T22:08:04ZengDe GruyterApplied Rheology1617-81062006-02-01161263110.1515/arh-2006-0003Rheology of Star Fruit Pulp (Averrhoa Carambola L.)Vendrúsculo A.T.0Hotza D.1Gomes C.M.2Quadri M.G.N.3Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina, C.P. 476, Florianópolis – SC, 88040-900, BrazilDepartamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina, C.P. 476, Florianópolis – SC, 88040-900, BrazilDepartamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina, C.P. 476, Florianópolis – SC, 88040-900, BrazilDepartamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina, C.P. 476, Florianópolis – SC, 88040-900, BrazilRheological properties of food fluids are useful for quality control, texture evaluation, and food structure determination. The rheological behavior is dependent on the size, form and concentration of solids in suspension and the system structure. Star fruit (Averrhoa carambola L.) pulp was obtained from the crude fruit and treated enzymatically, pasteurized and homogenized at 11000 rpm for 2 min and 22000 rpm for 5 min. The pulp presented Newtonian characteristics with R2 values greater than 0.98. Enzymatic treatment under 55˚C for 1 h reduced the crude pulp viscosity from 1.84 to 1.22 mPa·s. Pasteurization under 100˚C for 10 min increased the viscosity at around 26% in relation to the crude pulp, resulting in a turbid and homogeneous product. To evaluate the influence of the insoluble solids, filtration or concentration to 50% from the initial volume were carried out using laboratory procedures. Filtration of the pasteurized pulp promoted a viscosity decrease of 60% while concentration increased the viscosity from 2.28 to 7.98 mPa·s.https://doi.org/10.1515/arh-2006-0003rheologypulphomogenizationviscositystar fruit
spellingShingle Vendrúsculo A.T.
Hotza D.
Gomes C.M.
Quadri M.G.N.
Rheology of Star Fruit Pulp (Averrhoa Carambola L.)
Applied Rheology
rheology
pulp
homogenization
viscosity
star fruit
title Rheology of Star Fruit Pulp (Averrhoa Carambola L.)
title_full Rheology of Star Fruit Pulp (Averrhoa Carambola L.)
title_fullStr Rheology of Star Fruit Pulp (Averrhoa Carambola L.)
title_full_unstemmed Rheology of Star Fruit Pulp (Averrhoa Carambola L.)
title_short Rheology of Star Fruit Pulp (Averrhoa Carambola L.)
title_sort rheology of star fruit pulp averrhoa carambola l
topic rheology
pulp
homogenization
viscosity
star fruit
url https://doi.org/10.1515/arh-2006-0003
work_keys_str_mv AT vendrusculoat rheologyofstarfruitpulpaverrhoacarambolal
AT hotzad rheologyofstarfruitpulpaverrhoacarambolal
AT gomescm rheologyofstarfruitpulpaverrhoacarambolal
AT quadrimgn rheologyofstarfruitpulpaverrhoacarambolal