Effect of soluble solids concentration and temperature on thermo-physical and rheological properties of mango puree

International Journal of Food Properties

Volumn 14, Issue 5, 2011, Pages 1018-1036

  Gundurao, Anuradha ^a   Ramaswamy, Hosahalli S ^a   Ahmed, Jasim ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Conductivity; Diffusivity; Glass transition temperature; Mango puree; Rheology; Specific heat; Thermal properties; Visco elasticity

Indexed keywords

CONSISTENCY COEFFICIENT; EMPIRICAL MODEL; FLOW BEHAVIOR INDEX; FLOW BEHAVIORS; MANGO PULPS; MANGO PUREE; OSCILLATORY SHEAR; POWER LAW MODEL; RHEOLOGICAL PROPERTY; SMALL AMPLITUDE; SOLUBLE SOLIDS; STEADY SHEAR MEASUREMENTS; TOTAL SOLUBLE SOLIDS; VISCOELASTIC PROPERTIES; WEAK GEL;

ELASTICITY; FLOW FIELDS; GLASS; HYBRID MATERIALS; RHEOLOGY; SHEAR FLOW; TEMPERATURE;

GLASS TRANSITION;

EID: 80051878351     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903580876     Document Type: Article

References (34)

1. Shrikhande, A.J.; Srirangarajan, A.N.; Nadkarni, G.B.A. Thermal process for bulk packaging off mango pulp. Indian Food Packer 1976, 30, 65-67.
2. Sweat, V.E. Thermal properties of foods. In Engineering Properties of Foods; Rao,M.A.; Rizvi, S.S.H.; Eds.; Marcel Dekker: New York; 1986; 49-87.
3. Dagga, Y.A.; Kolbe, E. Thermophysical properties of Surimi paste at cooking temperature. Journal of Food Engineering 1997, 32, 325-337. (Pubitemid 127428202)
4. Zainal, B.S.; Rahman, R.A.; Ariff, A.B.; Saari, B.N. Thermophysical properties of pink guava juice at 9 and 11°brix. Journal of Food Process Engineering 2001, 24, 87-100. (Pubitemid 32542970)
5. Roos, Y.; Karel, M. Applying state diagrams to food processing and development. Food Technology 1991, 45 (12), 66, 68-71, 107.
6. Slade, L.; Levine, H. Beyond water activity. Recent advances based on an alternative approach to the assessment of food quality and safety. Critical Revue in Food Science and Nutrition 1991, 30, 115-360.
7. Torreggiani, D.; Forni, E.; Guercilena, I.; Maestrelli, A.; Bertolo, G.; Archer, G.P.; Kennedy, C.J.; Bone, S.; Blond, G.; Contreras-Lopez, E.; Champion, D. Modification of glass transition temperature through carbohydrates additions: effect upon color and anthocyanin pigment stability in frozen strawberry juices. Carbohydrate Polymers 1999, 40, 29-47.
8. Manohar, B.; Ramakrishna, P.; Ramteke, R.S. Effect of pectin content on flow properties of mango pulp concentrates. Journal of Texture Studies 1990, 21, 179-190.
9. Bhattacharya, S.; Rastogi, N.K. Rheological properties of enzyme-treated mango pulp. Journal of Food Engineering 1998, 36, 249-262. (Pubitemid 128675045)
10. Guerrero, S.N.; Alzamora, S.M. Effect of pH, temperature and glucose addition on flow behavior of fruit purees: II. Peach, papaya and mango purees. Journal of Food Engineering 1998, 37, 77-101. (Pubitemid 128458066)
11. Ahmed, J.; Ramaswamy, H.S.; Hiremath, N. Effect of high-hydrostatic pressure and temperature on rheological characteristics of mango puree. International Journal Food Science& Technology 2005, 40, 885-895. (Pubitemid 41359468)
12. Barnes, H.A. A Handbook of Elementary Rheology. University of Wales, Institute of Non-Newtonian Fluid Mechanics: Aberystyth, England; 2000; 81-105.
13. Sweat, V.E. Experimental values of thermal conductivities of selected fruits and vegetables. Journal of Food Science 1974, 39, 1081-1083.
14. Sweat, V.E. Modeling of thermal conductivity of meats. Trans. ASAE 1975, 18 (3), 564.
15. Choi, Y.; Okos, M.R. Effect of temperature and composition on the thermal properties of foods. In Food Engineering and Process Applications, Vol 1; Le Mauger, M.; Jelen, P.; Eds.; Elsevier: New York, NY; 1986.
16. Riedel, L. Measurement of thermal conductivity of sugar solutions, fruit juices and milk. Chemie-Ingenieur-Technick 1949, 21, 340, c.f. Dickerson, R.W. 1968 [19].
17. Shamsudin, R.; Mohamed, I.O.; Yaman, N.K.M. Thermophysical properties of Thai seedless guava juice as affected by temperature and concentration. Journal of Food Engineering 2005, 66, 395-399.
18. Rahman, M.S. Food Properties Hand Book. CRC: Boca Raton, Florida; 1995; 118-145.
19. Dickerson, R.W. Thermal properties of foods. In The Freeezing Preservation of Foods; Tressler, D.K.; Van Arsdel, W.B.; Copley, M.R.; Eds.; AVI Publishing Co.: Westport, CT; 1968.
20. Heldman, D.R.; Singh, R.P. Food Process Engineering, 2nd Edition; AVI Publishing Co.: Westport, CT; 2001.
21. Constenla, D.T.; Lozano, J.E.; Crapiste, G.H. Thermophysical properties of clarified apple juice as a function of concentration and temperature. Journal of Food Science 1989, 54 (3), 663-668.
22. Martens, T. Mathematical model of heat processing on flat containers. Ph.D. Thesis, Katholeike University: Leuven, Belgium; 1980.
23. Riedel. The refrigerating effect required to freeze fruits and vegetables. Refrigeration Engineering 1951, 59, 670. c.f. Rahman, M.S. [18].
24. Jang, J.K.; Lee, S.H.; Cho, S.C.; Pyun, Y.R. Effect of sucrose on glass transition, gelatinization, and retrogradation of wheat starch. American Association of Cereal Chemists 2001, 78 (2), 186-192. (Pubitemid 32215665)
25. Slade, L.; Levine, H. Recent studies in starch retrogradation. In Industrial Polysaccharides; Stivala, S.S.; Crescenzi, V.; Dea; I.C.M.; Eds.; Gordon and Brach Science: New York; 1987; 387-430.
26. Vitali, A.A.; Rao, M.A. Flow properties of low-pulp concentrated orange juice: Effect of temperature and concentration. Journal of Food Science 1984, 49, 882-888.
27. Cepeda, E.; Villaran, M.C. Rheological properties of cloudy and clarified juice of malus floribunda as a function of concentration and temperature. Journal of Texture Studies 1999, 30, 481-491. (Pubitemid 129509987)
28. Vitali, A.A.; Rao, M.A. Flow behavior of guava puree as a function of temperature and concentration. Journal of Texture Studies 1982, 13, 275-289.
29. Pelegrine, D.H.; Silva, F.C.; Gasparetto, C.A. Rheological behavior of pineapple and mango pulps. Lebensmittel-Wissenschaft und. Technologie 2002, 35, 645-648. (Pubitemid 35442268)
30. Rao, K.L.; Eipeson,W.E.; Rao, P.N.S.; Patwardhan, M.V.; Ramanathan, P.K. Rheological properties of mango pulp and concentrates. Journal of Food Science and Technology 1984, 22, 30-33.
31. Rao, M.A.; Cooley, H.J. Rheological behavior of tomato pastes in steady and dynamic shear. Journal of Texture Studies 1992, 23, 415-425.
32. Rosalina, I.; Bhattacharya, M. Dynamic rheological measurements and analysis of starch gels. Carbohydrate Polymers 2002, 48, 191-202. (Pubitemid 34070325)
33. Bistany, K.L.; Kokini, J.L. Comparison of steady shear rheological properties and small amplitude dynamic viscoelastic properties of fluid food materials. Journal of Texture Studies 1983, 14, 113-124.
34. Tiziani, S.; Vodovotz, Y. Rheological effects of soy protein addition to tomato juice. Food Hydrocolloids 2005, 19, 45-52.