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Influence of fibre addition on the rheological properties of peach juice
Author(s) -
Augusto Pedro E. D.,
Falguera Víctor,
Cristianini Marcelo,
Ibarz Albert
Publication year - 2011
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 - 10.1111/j.1365-2621.2011.02593.x
Subject(s) - rheology , shear thinning , viscoelasticity , arrhenius equation , materials science , power law , dynamic modulus , mathematics , thermodynamics , dynamic mechanical analysis , chemistry , composite material , physics , activation energy , polymer , organic chemistry , statistics
Summary The addition of dietary fibres is a tendency in several foods. Understanding the changes in food sensory and physical properties due to fibre addition is thus, essential for food process design. The present work has evaluated the influence of peach fibre addition on the rheological properties of peach juice. Flow behaviour and influence of fibre concentration on Herschel‐Bulkley model’s parameters were evaluated. The flow behaviour of the products was changed due to fibre addition, from Newtonian to pseudoplastic and then, Herschel‐Bulkley behaviour. The parameters could be well modelled by exponential (σ 0 ), power law ( k ) and sigmoidal ( n ) functions ( R 2 > 0.98). The viscoelastic properties were evaluated for the most concentrated products. Variation of storage and loss modulus with the oscillatory frequency were well described by a power function ( R 2 > 0.96), and dependency of its parameters with temperature was well modelled by Arrhenius’ model ( k ′, k ″, R 2 > 0.94) and quadratic function ( n ′, n ″, R 2 > 0.90).