VISCOSIDADE APARENTE DA POLPA DE MURTA INTEGRAL EM 
DIFERENTES TEMPERATURAS

REGILANE MARQUES FEITOSA; ROSSANA MARIA FEITOSA DE FIGUEIRÊDO; ALEXANDRE JOSÉ DE MELO QUEIROZ; ELISABETE PIANCO DE SOUZA; VIDINA DE MELO SILVA

VISCOSIDADE APARENTE DA POLPA DE MURTA INTEGRAL EM DIFERENTES TEMPERATURAS

2015

REGILANE MARQUES FEITOSA | ROSSANA MARIA FEITOSA DE FIGUEIRÊDO | ALEXANDRE JOSÉ DE MELO QUEIROZ | ELISABETE PIANCO DE SOUZA | VIDINA DE MELO SILVA

In fruit pulp industrialization often use thermal processes to (heating and/or cooling) that may cause changes in its viscosity, which causes the study of the influence of temperature on the rheological behavior of this type of product is of great importance. Data of the apparent viscosity of fruit pulp are used in equipment design and process optimization. The research objective was to evaluate the influence of temperature on the apparent viscosity of the Myrtle pulp. The rheological analysis was conducted on a Brookfield viscometer model DV - II +Pro. The apparent viscosity curves as a function of strain rate were described by rheological models Sisko, Power Law, and Falguera - Ibarz. The full Myrtle pulp was classified as non - Newtonian fluid and shear thinning. The behavior of this fluid can be well described by models Sisko, Law of Power and Falguera - Ibarz, especially the Sisko model. The effect of temperature on the apparent viscosity was described by Arrhenius equation with activation energy presenting high values at low shear rate.

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