Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/5251
metadata.artigo.dc.title: Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology
metadata.artigo.dc.creator: Bezerra, Tânya Sulamytha
Fernandes, Tatiana Nunes
Resende, Jaime Vilela de
metadata.artigo.dc.subject: Rheological behavior
Frozen fruit pulps
Additives
Kinetic Freezing
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
metadata.artigo.dc.date.issued: 28-Apr-2014
metadata.artigo.dc.identifier.citation: BEZERRA, T. S.; FERNANDES, T. N.; RESENDE, J. V. Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology. Journal of Food Science and Technology, Mysore, p. 1-8,May 2014.
metadata.artigo.dc.description.abstract: The effects of pectin and sucrose addition on the rheological parameters and freezing kinetic of pas- sion fruit pulp were studied. The effect of the air–blast freezing of passion fruit at -20 °C on the rheological parameters before and after freezing was evaluated. The rheological analyses were carried out using a viscometer at 25 °C, and the readings were converted into rheolog- ical measurements using the Mitschka method and fitted to the Ostwald–de Waele model. The freezing kinetics was analyzed using a controlled–temperature cold–stage instrument, which was coupled to a microscope integrat- ed with a video capture system. The concentrations of sucrose and pectin were established using a Composite Rotational Design. The pulps combined with the addi- tives exhibited a pseudoplastic behavior, and the values for the index flow (n) and consistency index (k) before and after freezing differed and were dependent on the additive concentrations. The rates of increase for the frozen areas were evaluated in a microfreezer and were significantly influenced by the additive concentrations. These concentrations were those that presented a lower index flow and a higher consistency index. The results are discussed in terms of the solubility and interaction of the pectin added to the fruit pulp with low pH, the presence of sucrose and low temperature.
metadata.artigo.dc.identifier.uri: http://www.springer.com/food+science/journal/13197
http://repositorio.ufla.br/jspui/handle/1/5251
metadata.artigo.dc.language: en
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