Resumo

ORTEGA QUINTANA, Fabián Alberto; SALCEDO GALVAN, Eder; ARRIETA RIVERO, Ronny  e  TORRES GALLO, Ramiro. Effect of temperature and concentration on rheological properties of mango pulp variety Tommy Atkins. Rev. ion [online]. 2015, vol.28, n.2, pp.79-92. ISSN 0120-100X.  https://doi.org/10.18273/revion.v28n2-2015007.

Tommy Atkins mango is one of the varieties most exploited in the industry and marketing global. It is valued for its shelf life and low degradation in handling and transport. The pulp yield is high, between 60 and 75% of the total weight of the fruit, and it is used in the soft drink industry, nectars, compotes and pulp concentrates. This paper shows the behavior and rheological parameters of concentrated mango pulp to different temperatures and concentrations using a Brookfi eld Modelo DV-II+Pro (R) viscometer. The mango pulp exhibited non-Newtonian pseudoplastic behavior to the temperatures and concentrations studied. The relationship between the shear stress and shear rate was modeled by Power Law or Ostwald de Waele model. Variations in apparent viscosity with respect to temperature and concentration were modeled with the Arrhenius model and power equation, respectively. The results will improve the design of transport equipment and thermal treatment of mango pulp variety Tommy Atkins.

Palavras-chave : rheology; apparent viscosity; pseudoplastic; index of consistency.

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