Efeito da temperatura e da concentração sobre as propriedades reológicas de polpa de manga variedade Tommy Atkins
Publicado 2015-12-30
Palavras-chave
- Reologia,
- Viscosidade Aparente,
- Seudoplástica,
- Índice de Consistência.
Como Citar
Resumo
Manga Tommy Atkins é uma das variedades mais exploradas na indústria e marketing global. É apreciada pela sua longa vida e baixa degradação no manuseio e transporte. O rendimento da polpa é elevada, entre 60 e 75% do peso total do fruto, e é utilizado na indústria de refrescos, néctares, compotas e polpa concentrada. Neste artigo de investigação, os resultados do estudo de comportamento e parâmetros reológicos de polpa de manga concentrado (Mangifera indica L.) Tommy Atkins, na gama de temperaturas de 15-60°C e na gama de concentração de 15-30°Brix, são mostrados. Para isso, foi utilizado um viscosímetro Brookfield modelo DV-II + Pro (R). Polpa de manga apresentou um comportamento pseudoplástico não-newtoniano em todas as temperaturas e concentrações. A relação entre a tensão de corte e velocidad de cizallae foi modelado pelo modelo de lei de Potência ou de Ostwald de Waele. O Modelo de Arrhenius e equação de Potência foram devidamente ajustados aos dados experimentais da viscosidade aparente da polpa em relação à temperatura e concentração. Os valores vão melhorar a concepção de equipamentos de transporte e tratamento térmico de polpa de manga Tommy Atkins.
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Referências
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