%0 Journal Article
%T Propriedades reol¨®gicas de sucos mistos de manga, goiaba e acerola adicionados de fitoqu¨ªmicos
%A Faraoni
%A Aur¨¦lia Santos
%A Ramos
%A Afonso Mota
%A Guedes
%A Danilo Bergamaschi
%A Moacir
%A Marcos Roberto
%A Pinto
%A Ribeiro
%J Brazilian Journal of Food Technology
%D 2013
%I Instituto de Tecnologia de Alimentos - ITAL
%R 10.1590/S1981-67232013005000002
%X the aim of this work was to study the rheological behaviour of mixed juices of mango, guava and acerola with added phytochemicals at seven temperatures (10, 20, 30, 40, 50, 60 and 70 oc), and the effect of temperature on the apparent viscosity. the rheological analyses were carried out using a brookfield r/s plus sst 2000 rheometer with concentric cylinders. the experimental data for shear stress versus shear rate were fitted to the following models: ostwald-de-waele (power law), casson and herschel-bulkley. the three models presented high determination coefficient values (r2 > 0.978), indicating that any of them could be used to describe the rheological behaviour of the juices. the juices presented non-newtonian behaviour and pseudoplastic characteristics. the effect of temperature on the rheological behaviour of the juices was described by the arrhenius equation. the values for apparent viscosity decreased with increase in temperature.
%K fruit juices
%K rheological behaviour
%K viscosity
%K effect of temperature.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S1981-67232013005000002&lng=en&nrm=iso&tlng=en