Rheological properties of blueberry puree for processing applications

C. I. Nindo; J. Tang; J. R. Powers; P. S. Takhar

doi:10.1016/j.lwt.2005.10.003

Rheological properties of blueberry puree for processing applications

C. I. Nindo, J. Tang, J. R. Powers, P. S. Takhar

Research output: Contribution to journal › Article › peer-review

Abstract

Rheological properties of purées made from small fruits like blueberries are important for application in handling and thermal processing where their physical and/or chemical attributes can be altered. Flow of purées made from highbush blueberry (Vaccinium corymbosum L.) was investigated in the 10-1000 s^-1 shear rate range with the objective of determining the influence of temperature and solids content on the rheological properties. The rheological behavior was well described by the three-parameter Sisko model. The activation energy of flow (E_a) calculated with respect to apparent viscosity at 100 s^-1 increased from 11.4 to 17.1 kJ/mol for purée with 10% and 25% total soluble solids, respectively. When evaluated in terms of consistency coefficient, the activation energy varied between 10.7 and 21.7 kJ/mol within the same range of solid contents. For the conditions investigated, a mathematical model that is suitable for describing the influence of temperature and dissolved solids on the apparent viscosity of blueberry purée was obtained. The rheological behavior of 10-20 Brix blueberry purée was well predicted (R² = 0.99). Further investigation is needed to improve the model to cover a wider Brix range.

Original language	English (US)
Pages (from-to)	292-299
Number of pages	8
Journal	LWT
Volume	40
Issue number	2
DOIs	https://doi.org/10.1016/j.lwt.2005.10.003
State	Published - Mar 2007
Externally published	Yes

Keywords

Activation energy
Evaporation
Refractance Window
Viscosity model

ASJC Scopus subject areas

Food Science

Online availability

10.1016/j.lwt.2005.10.003

Library availability

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title = "Rheological properties of blueberry puree for processing applications",

abstract = "Rheological properties of pur{\'e}es made from small fruits like blueberries are important for application in handling and thermal processing where their physical and/or chemical attributes can be altered. Flow of pur{\'e}es made from highbush blueberry (Vaccinium corymbosum L.) was investigated in the 10-1000 s-1 shear rate range with the objective of determining the influence of temperature and solids content on the rheological properties. The rheological behavior was well described by the three-parameter Sisko model. The activation energy of flow (Ea) calculated with respect to apparent viscosity at 100 s-1 increased from 11.4 to 17.1 kJ/mol for pur{\'e}e with 10% and 25% total soluble solids, respectively. When evaluated in terms of consistency coefficient, the activation energy varied between 10.7 and 21.7 kJ/mol within the same range of solid contents. For the conditions investigated, a mathematical model that is suitable for describing the influence of temperature and dissolved solids on the apparent viscosity of blueberry pur{\'e}e was obtained. The rheological behavior of 10-20 Brix blueberry pur{\'e}e was well predicted (R2 = 0.99). Further investigation is needed to improve the model to cover a wider Brix range.",

keywords = "Activation energy, Evaporation, Refractance Window, Viscosity model",

author = "Nindo, {C. I.} and J. Tang and Powers, {J. R.} and Takhar, {P. S.}",

note = "Funding Information: This research was conducted with grant support from Washington Technology Center and Washington State Agricultural Research Center. Mention of Refractance Window {\textregistered} as model evaporation equipment for this study does not imply its endorsement by the authors over other equipments designed to perform similar functions. ",

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language = "English (US)",

volume = "40",

pages = "292--299",

journal = "LWT",

issn = "0023-6438",

publisher = "Academic Press",

number = "2",

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T1 - Rheological properties of blueberry puree for processing applications

AU - Nindo, C. I.

AU - Tang, J.

AU - Powers, J. R.

AU - Takhar, P. S.

N1 - Funding Information: This research was conducted with grant support from Washington Technology Center and Washington State Agricultural Research Center. Mention of Refractance Window ® as model evaporation equipment for this study does not imply its endorsement by the authors over other equipments designed to perform similar functions.

PY - 2007/3

Y1 - 2007/3

N2 - Rheological properties of purées made from small fruits like blueberries are important for application in handling and thermal processing where their physical and/or chemical attributes can be altered. Flow of purées made from highbush blueberry (Vaccinium corymbosum L.) was investigated in the 10-1000 s-1 shear rate range with the objective of determining the influence of temperature and solids content on the rheological properties. The rheological behavior was well described by the three-parameter Sisko model. The activation energy of flow (Ea) calculated with respect to apparent viscosity at 100 s-1 increased from 11.4 to 17.1 kJ/mol for purée with 10% and 25% total soluble solids, respectively. When evaluated in terms of consistency coefficient, the activation energy varied between 10.7 and 21.7 kJ/mol within the same range of solid contents. For the conditions investigated, a mathematical model that is suitable for describing the influence of temperature and dissolved solids on the apparent viscosity of blueberry purée was obtained. The rheological behavior of 10-20 Brix blueberry purée was well predicted (R2 = 0.99). Further investigation is needed to improve the model to cover a wider Brix range.

AB - Rheological properties of purées made from small fruits like blueberries are important for application in handling and thermal processing where their physical and/or chemical attributes can be altered. Flow of purées made from highbush blueberry (Vaccinium corymbosum L.) was investigated in the 10-1000 s-1 shear rate range with the objective of determining the influence of temperature and solids content on the rheological properties. The rheological behavior was well described by the three-parameter Sisko model. The activation energy of flow (Ea) calculated with respect to apparent viscosity at 100 s-1 increased from 11.4 to 17.1 kJ/mol for purée with 10% and 25% total soluble solids, respectively. When evaluated in terms of consistency coefficient, the activation energy varied between 10.7 and 21.7 kJ/mol within the same range of solid contents. For the conditions investigated, a mathematical model that is suitable for describing the influence of temperature and dissolved solids on the apparent viscosity of blueberry purée was obtained. The rheological behavior of 10-20 Brix blueberry purée was well predicted (R2 = 0.99). Further investigation is needed to improve the model to cover a wider Brix range.

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KW - Viscosity model

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Rheological properties of blueberry puree for processing applications

Abstract

Keywords

ASJC Scopus subject areas

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