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EFFECT OF PECTIN CONTENT ON FLOW PROPERTIES OF MANGO PULP CONCENTRATES
Author(s) -
MANOHAR B.,
RAMAKRISHNA P.,
RAMTEKE R. S.
Publication year - 1990
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1990.tb00474.x
Subject(s) - pectin , pulp (tooth) , shear thinning , shear rate , materials science , brix , viscometer , rheology , shear stress , raw material , food science , chemistry , composite material , viscosity , organic chemistry , medicine , sugar , pathology
The effect of pectin on the flow properties of mango pulp concentrates was studied using a coaxial cylindrical viscometer in the temperature (T) range 303‐343°K. The variables were soluble solid content(C) 16‐30°Brix, pectin content (C pec , range 0.0323‐0.0349 dry wt fraction) for the shear rate (γ) range 9.0‐250 s ‐1 . Mango pulp concentrates behaved as pseudoplastic fluids in the entire pectin content range with a flow behaviour index of 0.286. A model relating shear stress (s̀) with the above variables is presented: