Influencia de la temperatura y adición de fibra en el comportamiento al flujo del zumo de naranja

Autores

  • Raul Siche Universidad Nacional de Trujillo, Trujillo
  • Victor Falguera Escuela Técnica Superior de Ingeniería Agraria, Lleida,
  • Albert Ibarz Escuela Técnica Superior de Ingeniería Agraria, Lleida

DOI:

https://doi.org/10.17268/sci.agropecu.2012.04.04

Palavras-chave:

Propiedades reológicas, reología, fibra, viscosidad, Herschel-Bulkley.

Resumo

En el presente trabajo se evaluó la influencia de la temperatura y la adición de fibra de naranja en el comportamiento al flujo del zumo de naranja, utilizándose para ello los parámetros del modelo Herschel-Bulkley. Se observó que el comportamiento de los zumos cambió debido a la adición de fibra, de Newtoniano a Pseudoplástico cuando su contenido de fibra fue de 5% y la temperatura pasó de 30°C a 20°C, y de un comportamiento Pseudoplástico a uno de Herschel-Bulkley cuando su contenido de fibra fue de 12,5% y se pasó de 10°C a 0°C. El aumento en el contenido de fibra resultó en un progresivo aumento de la consistencia y una disminución en el índice de comportamiento del flujo.

Referências

Altan, A.; Kus¸ S.; Kaya, A. 2005. Rheological behaviour and time dependent characterization of gilaboru juice (Viburnum opulus L.). Food Science and Technology International 11: 129 – 137.

Augusto, P.E.D.; Falguera, V.; Cristianini, M.; Ibarz, A. 2011. Influence of fibre addition on the rheological properties of peach Juice. International Journal of Food Science and Technology 46: 1086 – 1092.

Carpita, N.C.; Gibeaut, D.M. 1993. Structural models of primary cell walls in flowering plants: consistency of molecular structure with the physical properties of walls during growth. The Plant Journal 3: 1 – 30.

Cepeda, E.; Villarán, M.C.; Ibarz, A. 1999. Rheological properties of cloudy and clarified juice of Malus flurzbunda as a function of concentration and temperature. Journal of Texture Studies 30: 481 – 491.

Citrusbr. 2012. Associação Nacional dos Exportadores de Sucos Cítricos. Disponible en: http://www. citrusbr.com/

Dak, M.; Verma, R.C.; Jaaffrey, S.N.A. 2008. Rheological properties of tomato concentrate. International Journal of Food Engineering 4: 1 – 19.

Genovese, D.B.; Rao, M.A. 2005. Components of vane yield stress of structured food dispersions. Journal of Food Science 70: E498 – E504.

Grigelmo-Miguel, N., Ibarz, A.; Belloso, M.O. 1999a. Flow properties of orange dietary fibre suspensions. Journal of Texture Studies 30: 245 – 257.

Grigelmo-Miguel, N., Ibarz, A.; Belloso, M.O. 1999b. Rheology of peach dietary fibre suspensions. Journal of Food Engineering 39: 91 – 99.

Guillon, F.; Champ, M. 2000. Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Research International 33: 233 – 245.

Ibarz, A.; Barbosa-Cánovas, G.V. 2003. Unit Operations in Food Engineering. Boca Raton: CRC Press.

Ibarz, R.; Falguera, V.; Garvín, A.; Garza, S.; Pagán, J.; Ibarz, A. 2009. Flow behaviour of clarified orange juice at low temperatures. Journal of Texture Studies 40: 445 – 456.

Pereira, E.A.; Brandão, E.M.; Borges, S.V.; Maia, M.C.A. 2008. Influence of concentration on the steady and oscillatory shear behaviour of umbu pulp. Revista Brasileira de Engenharia Agrícola e Ambiental 12: 87 – 90.

Pszczola, D. 2006. Fiber gets a new image. Food Technology 60(2): 43 – 53.

Rao, M.A. 1999a. Flow and functional models for rheological properties of fluid foods. In: Rheology of Fluid and Semisolid Foods: Principles and Applications (edited by M.A. Rao). Pp. 25 – 58. Gaithersburg: Aspen Publishers.

Rao, M.A. 1999b. Rheology of food gum and starch dispersions. In: Rheology of Fluid and Semisolid Foods: Principles and Applications (edited by M.A. Rao). Pp. 153 – 218. Gaithersburg: Aspen Publishers.

Roussos, P.A. 2011. Phytochemicals and antioxidant capacity of orange (Citrus sinensis (l.) Osbeck cv. Salustiana) juice produced under organic and integrated farming system in Greece. Sci. Hortic. 129: 253 – 258.

Sabanis, D.; Lebesia, D.; Tzia, C. 2009. Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT – Food Science and Technology 42: 1380 – 1389.

Sánchez-Zapata, E.; Muñoz, C.M.; Fuentes, E.; Fernández-López, J.; Sendra, E.; Sayas, E.; Navarro, C.; Pérez-Alvarez, J.A. 2010. Effect of tiger nut fibre on quality characteristics of pork burger. Meat Science 85: 70 – 76.

Sato, A.C.K.; Cunha, R.L. 2009. Effect of particle size on rheological properties of jaboticaba pulp. Journal of Food Engineering 91: 566 – 570.

Sendra, E.; Kuri, V.; Fernández-López, J.; Sayas-Barberá, E.; Navarro, C.; Pérez-Alvarez, J.A. 2010. Viscoelastic properties of orange fibre enriched yogurt as a function of fibre dose, size and thermal treatment. LWT – Food Science and Technology 43: 708 – 714.

Shamsudin, R.; Daud, W.R.W.; Takrif, M.S.; Hassan, O.; Ilicali, C. 2009. Rheological properties of Josapine pineapple juice at different stages of maturity. International Journal of Food Science and Technology 44: 757 – 762.

Sharma, S.K.; Lemaguer, M.; Liptay, A.; Poysa, V. 1996. Effect of composition on the rheological properties of tomato thin pulp. Food Research International 29: 175 – 179.

Silva, V.M.; Sato, A.C.K.; Barbosa, G.; Dacanal, G.; Ciro-Velásquez, H.J.; Cunha, R.L. 2010. The effect of homogenisation on the stability of pineapple pulp. International Journal of Food Science and Technology 45: 2127 – 2133.

Steffe, J.F. 1996. Rheological Methods in Food Process Engineering, 2nd edn. East Lansing: Freeman Press.

Togrul, H.; Arslan, N. 2003. Production of carboxymethyl cellulose from sugar beet pulp cellulose and rheological behaviour of carboxymethyl cellulose. Carbohydrate Polymers 54: 73 – 82.

Tonon, R.V.; Alejandro, D.; Hubinger, M.D.; Cunha, R.L. 2009. Steady and dynamic shear rheological properties of açai pulp (Euterpe oleraceae Mart.). Journal of Food Engineering 92: 425 – 431.

Vitali, A.A.; Rao, M.A. 1984a. Flow properties of low-pulp concentrated orange juice: serum viscosity and effect of pulp content. J. of Food Science 49: 876 – 881.

Vitali, A.A.; Rao, M.A. 1984b. Flow properties of low-pulp concentrated orange juice: effect of temperature and concentration. J. of Food Science 49: 882 – 888.

Yoo, B.; Rao, M.A. 1994. Effect of unimodal particle size and pulp content on rheological properties of tomato puree. Journal of Texture Studies 25: 421 – 436.

Zykwinska, A.W.; Ralet, M.C.J.; Garnier, C.D.; Thibault, J.F.J. 2005. Evidence for in vitro binding of pectin side chains to cellulose. Plant Physiology 139: 397 – 407.


* Autor para correspondencia.

E-mail: rsiche@unitru.edu.pe (R. Siche).


Recibido 02 agosto 2012.

Aceptado 23 noviembre 2012.

Publicado

2012-09-26

Como Citar

Siche, R., Falguera, V., & Ibarz, A. (2012). Influencia de la temperatura y adición de fibra en el comportamiento al flujo del zumo de naranja. Scientia Agropecuaria, 3(4), 303-308. https://doi.org/10.17268/sci.agropecu.2012.04.04

Edição

Seção

Artículos originales

Artigos mais lidos pelo mesmo(s) autor(es)

<< < 1 2 3 > >>