A research note on rheological behavior of some processed products from cactus pear (Opuntia ficus-indica [L.] Mill.)

被引：6
|
作者：
Cerezal, P.
Castro, E.
Duarte, G.
机构：
[1] Univ Antofagasta, Fac Recursos Mar, Dept Alimentos, Antofagasta, Chile
[2] Univ Chile, Fac Ciencias Quim & Farmaceut, Dept Ingn Alimentos, Santiago, Chile
来源：
JOURNAL OF TEXTURE STUDIES | 2007年 / 38卷 / 06期
关键词：
Herschel-Buckley model; non-Newtonian flow; peeled cactus pears; semisolid products from cactus pears; textural and reologhical properties;
D O I：
10.1111/j.1745-4603.2007.00123.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A study of some textural and rheological properties of cactus pear products was carried out in this research. The parameters of brittleness and hardness in peeled cactus pears in syrup (PCPS), and the compression stress in the sweetened pulp from cactus pears with partial addition of their skins (SPCPS) and in the marmalade from cactus pear skins (MCPS) were evaluated. Flow behavior was only evaluated in SPCPS and MCPS. A significant variation of the maximum force between different samples of PCPS in the range of 544.3-975.3 N was determined, while the deformation was 17.1-21.2 mm. In the SPCPS and MCPS products, the maximum stresses were low, 0.254 and 0.366 N/mm(2), although the deformation was of 28.8 and 29.07 mm, respectively. SPCPS was a pseudoplastic fluid, with a better fit to the general model of Herschel-Buckley. Meanwhile, MCPS was represented by a polynomial model of third order.
引用
收藏
页码：738 / 754
页数：17
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