Yield stress and time-dependent rheological properties of mango pulp

被引:66
作者
Bhattacharya, S [1 ]
机构
[1] Cent Food Technol Res Inst, Dept Food Engn, Mysore 570013, Karnataka, India
关键词
rheology; yield stress; temperature dependence; thixotropy; mango pulp;
D O I
10.1111/j.1365-2621.1999.tb12275.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Mango pulp was tested for time-independent and time-dependent flow properties using a coaxial cylinder rheometer. Mango pulp is a pseudoplastic liquid with yield stress, and exhibits thixotropic properties. The yield stress calculated using the Casson or Bingham plastic models, had markedly higher values than those determined by stress relaxation, controlled stress experiments, or from stress-strain plots. The yield stress of mango pulp tested in this experiment was sensitive to temperature and decreased rapidly as temperature increased. The time-dependent model of Weltman was found to be most applicable ( \ r \ greater than or equal to 0.991, p less than or equal to 0.01) for mango pulp.
引用
收藏
页码:1029 / 1033
页数:5
相关论文
共 30 条
[1]   EFFECT OF SOY FRACTIONS ON SOME FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF MAIZE-BANANA MIXTURES [J].
ADEYEMI, IA ;
AKANBI, CT ;
FASORO, OG .
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1991, 15 (01) :31-43
[2]   RHEOLOGICAL BEHAVIOR OF INFANT FOODS [J].
ALONSO, ML ;
LARRODE, O ;
ZAPICO, J .
JOURNAL OF TEXTURE STUDIES, 1995, 26 (02) :193-202
[3]  
*AOAC, 1980, OFF METH AN
[4]   Rheology of cooked debranned maize flour suspensions [J].
Bhattacharya, S ;
Bhattacharya, S .
JOURNAL OF FOOD ENGINEERING, 1996, 27 (01) :97-105
[5]   RHEOLOGY OF BENGAL GRAM (CICER-ARIETINUM) FLOUR SUSPENSIONS [J].
BHATTACHARYA, S ;
BHAT, KK ;
RAGHUVEER, KG .
JOURNAL OF FOOD ENGINEERING, 1992, 17 (02) :83-96
[6]  
Bhattacharya S., 1994, J FOOD PROCESS ENG, V17, P263
[7]  
CUVELIER G, 1987, J FOOD HYDROCOLLOIDS, V1, P583
[8]  
DUGLEBY RG, 1981, ANAL BIOCHEM, V110, P9
[9]   QUANTIFYING THIXOTROPY IN STARCH-THICKENED, STRAINED APRICOTS USING MIXER VISCOMETRY TECHNIQUES [J].
FORD, EW ;
STEFFE, JF .
JOURNAL OF TEXTURE STUDIES, 1986, 17 (01) :71-85
[10]  
GUNJAL BB, 1987, J FOOD SCI TECH MYS, V24, P20