Abstract
In this work, the rheological behaviour of ternary mixtures of orange juice, pineapple and mango pulps was studied using response surface methodology. The flow curves were adequately described by the Herschel–Bulkley rheological model. All the ternary mixtures studied presented a change in the rheological parameters with an increase in temperature, and the majority of the formulations were shear-thinning fluids. The rheological responses were influenced by different pulp proportions and different temperatures (20 or 60oC). The quadratic and cubic models used to fit the responses were considered suitable owing to the high values of the coefficient of determination.
Highlights
New product development (NPD) is often recommended as a suitable strategy to build competitive advantage and long-term financial success in today's global food markets
The rheological behaviour and flow properties of fruit pulps have a significant role in the food industry as they govern product development, design, and the evaluation of process equipment such as pumps, piping, heat exchangers, evaporators, sterilisers, and mixers (AHMED et al, 2005b)
Taking into account that there is an increasing tendency to develop products made of mixtures of fruits and the importance of knowledge of the relevant rheological parameters in manufacturing, this novel study investigated the rheological behaviour of pineapple, mango and orange
Summary
New product development (NPD) is often recommended as a suitable strategy to build competitive advantage and long-term financial success in today's global food markets. Rheology is an important tool to develop and scale-up a process. The rheological behaviour and flow properties of fruit pulps have a significant role in the food industry as they govern product development, design, and the evaluation of process equipment such as pumps, piping, heat exchangers, evaporators, sterilisers, and mixers (AHMED et al, 2005b). Taking into account that there is an increasing tendency to develop products made of mixtures of fruits (yogurts, juices, ice-creams, and soft drinks) and the importance of knowledge of the relevant rheological parameters in manufacturing, this novel study investigated the rheological behaviour of pineapple, mango and orange. The goal of this research was to characterise the rheological behaviour of ternary mixtures of orange juice, pineapple and mango pulps using response surface methodology (RSM) as a mathematical and statistical tool (WU et al, 2009)
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