Effect of temperature on dynamic and steady-state shear rheological properties of Jambolan (Syzygium cumini) pulp

Abstract

Jambolan is an exotic fruit rich in phenolic compounds with many health benefits. The study of fruit's rheological properties plays key roles in its industrial processing and obtainment of products. The present work evaluated the time-dependent and steady-state shear rheological properties of Jambolan pulp at several temperatures. The Jambolan pulp presented thixotropy as a time-dependent property and also showed shear thinning behaviour with yield stress in the steady shear measurements. The Figoni-Shoemaker and Hershel-Buckley models adequately described both the product rheological phenomena. During the oscillatory analysis, the pulp showed some viscoelastic properties, increasing when the oscillatory frequency (ω) increased. All previous parameters also verified the impact of the temperature. The increment in temperature resulted in a reduction in consistency levels. In the temperature range studied, the viscoelastic solid component presented higher values than the viscous component. The thixotropic phenomenon and the presence of the yield stress can be related to this. Viscoelastic moduli decreased with the increase in temperature. When relevant, the Arrhenius’ Activation Energy of some model parameters were calculated. The data obtained are applicable for future studies, to improve industrial process design, and to evaluate food properties.