Propriedades reológicas de suco de abacaxi com yacon

Abstract

Juice segment had an increase in sales of 10% in 2013. Thus, now it becomes essential the researches for new industrial process that provide a better performance in production, looking good juices and within the quality standards. Rheology studies the deformation and outflow of materials in order to design piping and equipment in the industry quality control, evaluation of texture, including physical and chemical changes of the product. Materials’ viscosity can be described as the physical property of fluids that characterize its flow resistance. This conclusion report has the purpose of studying the rheological properties of pineapple juice with yacon according to the models of Ostwald-de-Waelle, Casson and Binghan on temperatures of 10, 20, 30, 40, 50 and 60°C. To preparing the juice, it was used 60% of pineapple juice, 32% of water and 8% of yacon’s pulp. It has been verified that the behavior index (n) in each analyzed temperature presented values lower than one (1), indicating Non-Newtonian behavior, typically pseudoplastic as flow and thixotropic, as to time. These three assessed models showed high coefficients of determination (R² ≥ 0,99). The effect of temperature was meaningful to the consistency index, in a way that the viscosity decreases with the increasing of temperature.