Data/hora: 09/06/2024 07:40:30

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	03/05/2022	
Data da última atualização: 	20/12/2022	
Autoria: 	PELEGRINE, D. H.; SILVA, F. C. D.; GASPARETTO, C. A.	
Afiliação: 	D.H. PELEGRINE, UNICAMP; FERNANDO CASCARDO DA SILVA, CTAA; C. A. GASPARETTO, UNICAMP.	
Título: 	Rheological behavior of pineapple and mango pulps.	
Ano de publicação: 	2002	
Fonte/Imprenta: 	LWT. Food Science And Technology, v. 35, n. 8, p. 645–648, 2002.	
DOI: 	https://doi.org/10.1006/fstl.2002.0920	
Idioma: 	Inglês	
Notas: 	Lebensm.-Wiss. u.-Technol.	
Conteúdo: 	The rheological behavior of whole and centrifuged mango (Mang? ?fera indica L.var.Keitt) and pineapple ( Ananas comusus L.merr var Pe ?rola) pulps was analysed at 30 1C, in a rotational viscometer Haake Rotovisco RV-20.The experiments were conducted with measuring system of 45 mm diameter parallel plates (PQ45) with gap of 0.5 mm, at shear rates up to 874 sl .The rheograms were fitted with Casson, Ostwald-of-Waelle and Mizrahi?Berk (M?B) models.The Brix of pineapple and mango pulps were 16.6 and 13.3 1Brix, respectively, and the insoluble solids content was 0.108 g/kg for mango and 0.054 g/kg for pineapple. The best adjustmentwas obtained with M?B model.It was observed that the pulps presented pseudoplastic behavior, and the suspended solids had great influence on the consistency index.	
Palavras-Chave: 	Reologia.	
Thesagro: 	Abacaxi; Manga; Polpa; Propriedade Reológica; Tecnologia de Alimento.	
Thesaurus Nal: 	Food technology; Mango pulp; Pineapples; Rheology.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15322-1) - UPC - AP - DD -  -  -  - DIS