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Rheological behaviour of processed avocado pulp emulsions
Author(s) -
Freitas Suely P.,
Da Silva Fernando C.,
Lago Regina C. A.,
Qassim Raad Y.
Publication year - 1996
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1996.00340.x
Subject(s) - rheometer , rheology , pulp (tooth) , shear rate , emulsion , dilution , materials science , volume fraction , shear stress , chemistry , thermodynamics , composite material , organic chemistry , physics , medicine , pathology
Shear rate vs. shear stress data were obtained on avocado pulp in water emulsions using a concentric cylinder rheometer and fitted to a power law model. Dilution, as volume fraction of water, had a pronounced effect on the apparent viscosity of the pulp emulsions and the Richardson equation, (η R = exp.( a ϕ) for the emulsion viscosity fitted the data well. A mean slope coefficient, a , of 4.57 can be used as a first approximation. Enzymatic treatment (40°C, 1 h), is slightly more effective than thermal treatment (65°C, 1 h), in reducing the initial apparent viscosity of the pulp‐water emulsions