Abstract
Effects of high hydrostatic pressure (HHP) on rheological and thermophysical properties of murtilla berries were evaluated after pressure treatments for 5min between 100 and 500MPa. Differential scanning calorimetry was employed to measure specific heat capacity. HHP caused a significant decrease in specific heat and density, while thermal diffusivity did not changed significantly. Thermal conductivity showed a slight increase upon HHP treatment. Apparent viscosity increased significantly above 200MPa HHP treatment. Apparent viscosity of treated samples between 200 and 400MPa did not differ significantly and the increase was significant at 500MPa. Herschel-Bulkley, Bingham and Ostwald de Waele models were used to describe the rheological behaviour of murtilla purée, and Ostwald de Waele model gave the best fit for the experimental data.
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