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Article
Temperature Effect on the Viscosity of Commercial Carrot Puree
Author(s)
Virues-Delgadillo Jorge-Octavio, Domínguez-Rendón Ana-Cristina, López-del-Castillo-Lozano Micloth, Domínguez-Cañedo Irma-Liliana and Galán-Méndez Frixia
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DOI:10.17265/2159-5828/2017.10.005
Affiliation(s)
Facultad de Ciencias Químicas, Universidad Veracruzana, Lomas del Estadio S/N, Xalapa, Veracruz 91000, México
ABSTRACT
Temperature effect was
evaluated over the viscosity of commercial carrot puree in the range 30 to 60 °C, using a
Brookfield viscometer, model 4535, Lab-Line instruments. In order to perform
the viscosity tests, 28 specimens of carrot puree from a local market were
used. Totally, 72
tests (each one with a couple replicas)
were performed during five minutes, using four
temperatures (30, 40, 50 and 60 °C), six shear rates (0.26, 0.52, 1.05, 2.09, 5.24 and
10.47 s-1) and three spindles (4, 5 and 6). Statistical analysis was
performed using LSD and Duncan tests with a confidence interval of 95% (p value of 0.05). In the current study,
it was observed that an increase in the temperature triggers a reduction in the
viscosity of the carrot specimens analyzed, although the samples tested at 60 °C were deviated from
this trend, which may be due to denaturation of the starch containing carrot
samples at such temperature. Multiple biochemical and micro-structural changes
inside the food specimens may begin to occur below and over the physiological
range (20-45 °C). Experimental
data were analyzed with Power Law model in order to obtain the best fitted
parameters as a function of shear rate: It was observed that the consistent
index (k) decreased with an increment in the temperature; while all the values
of parameter “n” lesser than one, which means that the puree samples behaved as
a pseudo-plastic fluid. Besides that, an Arrhenius model was used to fit the
parameters as a function of temperature: Parameter A was lower using the
experimental data at shear rates of 10.47 s-1. The modeling
performed may be helpful for the appropriate selection of some process
variables, as the shear rate and operation temperature, used for the production
of carrot puree; all this is in order to obtain the finished product with the
desired consistency.
KEYWORDS
Food rheology, viscosity, temperature, carrot puree.
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