Rheological behaviour of processed avocado pulp emulsions |
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| Authors: | Suely P Freitas Fernando C Da Silva Regina C A Lago & Raad Y Qassim |
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| Affiliation: | Centro Nacional de Pesquisa de Tecnologia Agroindustrial de Alimentos, EMBRAPA, CTAA, Av. das Américas 29501, Guaratiba, Rio de Janeiro,;Escola de Engenharia &COPPE, Universidade Federal do Rio de Janeiro, Brasil |
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| Abstract: | Shear rate vs. shear stress data were obtained on avocado pulp in water emulsions using a concentric cylinder rheometer and fitted to a power law model. Dilution, as volume fraction of water, had a pronounced effect on the apparent viscosity of the pulp emulsions and the Richardson equation, (ηR= exp.( a φ) for the emulsion viscosity fitted the data well. A mean slope coefficient, a , of 4.57 can be used as a first approximation. Enzymatic treatment (40°C, 1 h), is slightly more effective than thermal treatment (65°C, 1 h), in reducing the initial apparent viscosity of the pulp-water emulsions |
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| Keywords: | Enzymatic treatment thermal treatment viscosity |
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