01614naa a2200289 a 450000100080000000500110000800800410001902400480006010000210010824500780012926000090020750000310021652008020024765000200104965000150106965000150108465000130109965000120111265000100112465000100113465000270114465000270117165300130119870000200121170000220123177300710125321426062022-12-20       2002    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1006/fstl.2002.09202DOI1 aPELEGRINE, D. H.  aRheological behavior of pineapple and mango pulps.h[electronic resource]  c2002  aLebensm.-Wiss. u.-Technol.  aThe 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.  aFood technology  aMango pulp  aPineapples  aRheology  aAbacaxi  aManga  aPolpa  aPropriedade Reológica  aTecnologia de Alimento  aReologia1 aSILVA, F. C. D.1 aGASPARETTO, C. A.  tLWT. Food Science And Technologygv. 35, n. 8, p. 645–648, 2002.