English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Physical properties of fluid and semisolid foods, such as density and rheological behavior, must be carefully taken into account on designing unit operations for the processing of such kind of products. In this work, a rotational rheometer of concentric cylinders was used to evaluate the rheological behavior of red guava pulp ( Psidium guajava  L.), with different soluble solids content (5, 10, and 15°Brix), at four temperatures (10, 30, 50, and 70°C). Also density data were obtained using pycnometry. Models were fitted to the obtained experimental data, in order to mathematically represent the rheological parameters and the density as functions of temperature and soluble solids content. The rheological behavior of the red guava pulp was adequately described by the Ostwald-de-Waele model, with a pseudoplastic behavior. Models to describe the simultaneous effect of temperature and concentration on the density were also presented.

Physical Properties of Red Guava ( Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature