Rheological properties of fruit purees: Effect of cooking

Journal of Food Engineering

Volumn 80, Issue 3, 2007, Pages 763-769

  Maceiras, R ^a   Alvarez E ^a   Cancela, M A ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Apparent viscosity; Fruit purees; Rheological parameters

Indexed keywords

MATHEMATICAL MODELS; NON NEWTONIAN LIQUIDS; RHEOLOGY; SHEAR STRENGTH; THERMAL EFFECTS; VISCOMETERS;

APPARENT VISCOSITY; LINEAR MODELS; RHEOLOGICAL PARAMETERS; ROTATIONAL VISCOSIMETER;

FRUIT JUICES;

FRAGARIA X ANANASSA; PRUNUS PERSICA; RUBUS GLAUCUS;

EID: 33846195891     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.06.028     Document Type: Article

References (31)

1. Abdelrahim K.A., Ramaswamy H., Doyon G., and Toupin C. Effects of concentration and temperature on carboxymethylcellulose rheology. International Journal of Food Science and Technology 29 (1994) 243-253
2. Akdogan H., and McHugh T.H. Flow characterization of peach products during extrusion. Journal of Food Science 65 3 (2000) 471-475
3. Álvarez E., Cancela M.A., and Maceiras R. Comparison of rheological behaviour of sweet and salad sauces. International Journal of Food Properties 7 (2004) 51-518
4. Cancela M.A., Álvarez E., and Maceiras R. Polymers in Alimentary Industry: Properties of the Sodium Alginate. Electric Journal of Environmental, Agricultural and Food Chemistry 2 3 (2003) 1-8
5. Cancela M.A., Álvarez E., and Maceiras R. Effects of Temperature and Concentration on Carboxymethylcellulose with Sugar Rheology. Journal of Food Engineering 71 (2005) 419-424
6. Carbonell E., Costell E., and Duran L. Characterization of flow of Spanish commercial jams. Revista de Agroquímica y Tecnología de Alimentos 31 2 (1991) 227-235
7. Costell E., Carbonell E., and Duran L. Rheological behaviour of strawberry jam. Relation to composition. Alimentos 11 2 (1986) 5-12
8. Costell E., Carbonell E., and Duran L. Chemical composition and rheological behaviour of strawberry jams. Relation with fruit content. Acta-Alimentaria 16 4 (1987) 319-330
9. Chiampo F., Tasso M., Occelli A., and Conti R. Rheological properties of fruit purees. Industria Conserve 71 3 (1996) 331-336
10. Guerrero S.N., and Alzamora S.M. Effect of pH, temperature and glucose addition on flow behaviour of fruit purees: I. Banana puree. Journal of Food Engineering 33 (1997) 239-256
11. Guerrero S.N., and Alzamora S.M. Effect of pH, temperature and glucose addition on flow behaviour of fruit purees: II. Peach, papaya and mango purees. Journal of Food Engineering 37 1 (1998) 77-101
12. Holland, B., Unwin, I.D., & Buss, D.H., McCance and Widdowson's. (1992). The compositions of Foods: Fruit and nuts. Ed. RSC-MAFF, Cambridge.
13. Holdsworth S.D. Applicability of rheological models to the interpretation of low and processing behaviour of fluid products. Journal of Texture Studies 2 (1971) 393-418
14. Houska M., Kyhos K., Gree R., Strolham J., Landfeld A., Novotna P., et al. Rheological properties of fruit pulp during concentration. Czech Journal of Food Science 16 5 (1998) 189-194
15. Horwitz, W. (2002). Official Methods of Analysis. AOAC International. 17th ed.
16. Ibarz A., Pagán J., and Castells J. Comportamiento reológico de zumos de frambuesa. Alimentaria 170 (1986) 57-63
17. Ibarz A., Pagan J., and Castells J. Rheological behaviour of raspberry juices. Alimentaria 170 (1986) 57-63
18. Ibarz A., and Pagán J. Rheology of Raspberry Juices. Journal of Food Enginering 6 4 (1987) 269-289
19. Lozano J.E., and Ibarz A. Thixotrophic behaviour of concentrated fruit pulps. Lebensmittel-Wissenschaft-und-Technologie 27 1 (1994) 16-18
20. Moreira P., Cipriani D.C., Abbas A., Colato G., and Xidieh E. Effect of concentration on the physical properties of cashew juice. Journal of Food Engineering 66 4 (2005) 413-417
21. Novotna P., Landfeld A., Kyhos K., Houska M., and Strohalm J. Use of helical ribbon mixer for measurement of rheological properties of fruit pulps. Czech Journal of Food Science 19 4 (2001) 148-153
22. Pelegrine D.H., Silva F.C., and Gasparetto C.A. Rheological behaviour of pineapple and mango pulps. LWT Food Science and Technology 35 (2002) 645-648
23. Rao M.A., Palomino L.N., and Bernhardt L.N. Flow properties of tropical fruits purees. Journal Food Science 39 (1974) 160-161
24. Rao M.A. Rheology of liquid foods-A review. Journal of Texture Studies 8 (1977) 135-168
25. Rao M.A., and Steffe J.F. Viscoelastic Properties of Foods (1992), Elsevier Applied Science, London
26. Romero Rodríguez M.A., Vázquez Oderiz M.L., Simal Lozano J., and López Hernández J. Estudio de la composición química de pequeños frutos: arandino, frambuesa, grosella blanca, grosella negra, grosella roja y zarzamora producidos en Galicia. Ind. Cons. 67 (1992) 29-33
27. Shah G.H., and Bains G.S. Flow behaviour of peach and apricot pulps and concentrates of some Indian varieties. Journal of Food Science and Technology 28 5 (1991) 308-311
28. Vidal Valverde C., Blanco I., and Rojas Hidalgo E. Pectic substances in fresh, dried, dessicated, and oleaginous Spanish fruits. Journal Agricultural Food Chemistry 30 5 (1982) 831-835
29. Vidal Valverde C., Herranz J., Blanco I., and Rojas Hidalgo E. Dietary fiber in spanish fruits. Journal Food Science 47 (1982) 1840-1845
30. Vitali A.A., Roig S.M., and Rao M.A. Viscosity behaviour of concentrated passion fruit juice. Confructa 19 (1974) 201-206
31. Yeow Y.L., Perona P., and Leong Y.K. A reliable method of extracting the rheological properties of fruit purees from loop data. Journal of Food Science 67 (2002) 1407-1411