Propiedades reológicas de la pulpa de kiwi (Actinidia chinensis): comportamiento de Flujo
Date
2014-04-01
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Abstract
El kiwi es un fruto que actualmente es consumido en todo el mundo por su sabor y aroma
agradable. Sin embargo, todavía no se ha desarrollado de manera suficiente su uso en el pro-
cesamiento industrial. El objetivo del presente trabajo fue analizar el comportamiento de flujo
de la pulpa de kiwi tomando en cuenta: el efecto de la temperatura (en un rango de 10 oC a
55 oC) y la concentración de sólidos solubles, variando entre 10 – 30 oBrix. La pulpa de kiwi
exhibe un comportamiento pseudoplástico, sin tixotropía, que puede ajustarse satisfactoria-
mente mediante el modelo de la ley de la potencia. El coeficiente de consistencia varió entre
4,381 Pa.sn
– 12,667 Pa.sn
y el índice de comportamiento al flujo entre 0,141 – 0,254. Se reveló
un efecto significativo de la temperatura y la concentración de sólidos solubles sobre la visco-
sidad aparente. Esta aumenta a temperaturas inferiores a 25 °C y a concentraciones mayores
a 20 Brix. El coeficiente de consistencia se puede ajustar con una relación tipo Arrhenius. La
energía de activación al flujo se halla en un rango de 4,76 - 7,55 kJ/mol.K para los valores de
concentración de sólidos solubles estudiados.
At present kiwi is a fruit worldwide consumed because of its pleasant flavor and aroma. Ne- vertheless, its industrial processing has not been yet significantly developed. The objective of this work was the analysis of the kiwi pulp ́s flow behavior taken into account: temperature influence (in the 10 oC to 55 oC range) and soluble solids concentration varying from 10 oBrix to 30 oBrix. Kiwi ́s pulp showed a pseudoplastic behavior, with no tixotropy, that satisfactorily fit the power law model. Values ranging from 4.381 Pa.sn to 12.667 Pa.sn were found for the consistency index and from 0.141 to 0.254 for the flow behavior index. A significant effect on apparent viscosity is shown for both temperature and soluble solids concentration. Viscosity increases at temperatures below 25 oC and concentrations greater than 20 o Brix. The consis- tency coefficient followed an Arrhenius type relationship, being the flow activation energy in a 4.76 to 7.55 kJ/mol.K range for the tested soluble solids concentrations.
At present kiwi is a fruit worldwide consumed because of its pleasant flavor and aroma. Ne- vertheless, its industrial processing has not been yet significantly developed. The objective of this work was the analysis of the kiwi pulp ́s flow behavior taken into account: temperature influence (in the 10 oC to 55 oC range) and soluble solids concentration varying from 10 oBrix to 30 oBrix. Kiwi ́s pulp showed a pseudoplastic behavior, with no tixotropy, that satisfactorily fit the power law model. Values ranging from 4.381 Pa.sn to 12.667 Pa.sn were found for the consistency index and from 0.141 to 0.254 for the flow behavior index. A significant effect on apparent viscosity is shown for both temperature and soluble solids concentration. Viscosity increases at temperatures below 25 oC and concentrations greater than 20 o Brix. The consis- tency coefficient followed an Arrhenius type relationship, being the flow activation energy in a 4.76 to 7.55 kJ/mol.K range for the tested soluble solids concentrations.
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Keywords
reología, índice de flujo, coeficiente de consistencia, viscosidad, kiwi, pulpa, rheology, flow index, consistency coefficient, viscosity, kiwi, pulp
Citation
Proyecciones, Vol.12 No. 1
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