PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF GUAVA PULP (<I>Psidium guajava</I> L.) VARIETIES HYBRID KLOM SALI, PUERTO RICO, D14 AND RED

Rheological properties of fruit juices appear to be very much dependent of their varieties, state of ripening, concentration of juice/pulp and temperature variation. Typical values of flow behaviour index and consistency index are rather limited considering the varieties of guava fruits. In this wor...

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Autores principales:	Ricardo D. ANDRADE P., Fabián A. ORTEGA Q., Everaldo J. MONTES M., Ramiro TORRES G., Omar A. PÉREZ S., Mónica CASTRO N., Luz A. GUTIÈRREZ S.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	apparent viscosity pseudoplastic power law model tixotropy. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/dd7cca10dfa04badb9e0b9a8f06110d0
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spelling	oai:doaj.org-article:dd7cca10dfa04badb9e0b9a8f06110d02021-11-19T04:16:49ZPHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF GUAVA PULP (<I>Psidium guajava</I> L.) VARIETIES HYBRID KLOM SALI, PUERTO RICO, D14 AND RED0121-40042145-2660https://doaj.org/article/dd7cca10dfa04badb9e0b9a8f06110d02009-05-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/1421https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Rheological properties of fruit juices appear to be very much dependent of their varieties, state of ripening, concentration of juice/pulp and temperature variation. Typical values of flow behaviour index and consistency index are rather limited considering the varieties of guava fruits. In this work the guava pulp ( Psidium guajavaL.) was rheologically characterized in the varieties Hybrid of Klom Sali, Puerto Rico, D14 and Red cultivated in the department of Córdoba (Colombia); the pulps were obtained by means of refinery with mesh 1.5mm of opening. The rheological measurements were carried out in a Brookfield viscometer DVII+ Pro model, used the spindle Nº 5 for the varieties Klom Sali, Puerto Rico and Red, and Nº 6 for the variety D14. The pulps presented pH among 3.90 – 4.6, ºBrix among 9 - 10, acidity expressed as percentage of citric acid among 0.56 – 0.96% and maturity index among 9.38–17.94; were adjusted appropriately to Oswald-de Waele model or power law (R2 ≥ 0.989), behaving as a pseudoplastic fluid (n ≤ 0.307) and presenting tixotropic percentages the variety Puerto Rico (14.16%), Red (18.54%) y D14 (18.48%). Ricardo D. ANDRADE P.Fabián A. ORTEGA Q.Everaldo J. MONTES M.Ramiro TORRES G.Omar A. PÉREZ S.Mónica CASTRO N.Luz A. GUTIÈRREZ S.Universidad de Antioquiaarticleapparent viscositypseudoplasticpower law modeltixotropy.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 16, Iss 1 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	apparent viscosity pseudoplastic power law model tixotropy. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	apparent viscosity pseudoplastic power law model tixotropy. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Ricardo D. ANDRADE P. Fabián A. ORTEGA Q. Everaldo J. MONTES M. Ramiro TORRES G. Omar A. PÉREZ S. Mónica CASTRO N. Luz A. GUTIÈRREZ S. PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF GUAVA PULP (<I>Psidium guajava</I> L.) VARIETIES HYBRID KLOM SALI, PUERTO RICO, D14 AND RED
description	Rheological properties of fruit juices appear to be very much dependent of their varieties, state of ripening, concentration of juice/pulp and temperature variation. Typical values of flow behaviour index and consistency index are rather limited considering the varieties of guava fruits. In this work the guava pulp ( Psidium guajavaL.) was rheologically characterized in the varieties Hybrid of Klom Sali, Puerto Rico, D14 and Red cultivated in the department of Córdoba (Colombia); the pulps were obtained by means of refinery with mesh 1.5mm of opening. The rheological measurements were carried out in a Brookfield viscometer DVII+ Pro model, used the spindle Nº 5 for the varieties Klom Sali, Puerto Rico and Red, and Nº 6 for the variety D14. The pulps presented pH among 3.90 – 4.6, ºBrix among 9 - 10, acidity expressed as percentage of citric acid among 0.56 – 0.96% and maturity index among 9.38–17.94; were adjusted appropriately to Oswald-de Waele model or power law (R2 ≥ 0.989), behaving as a pseudoplastic fluid (n ≤ 0.307) and presenting tixotropic percentages the variety Puerto Rico (14.16%), Red (18.54%) y D14 (18.48%).
format	article
author	Ricardo D. ANDRADE P. Fabián A. ORTEGA Q. Everaldo J. MONTES M. Ramiro TORRES G. Omar A. PÉREZ S. Mónica CASTRO N. Luz A. GUTIÈRREZ S.
author_facet	Ricardo D. ANDRADE P. Fabián A. ORTEGA Q. Everaldo J. MONTES M. Ramiro TORRES G. Omar A. PÉREZ S. Mónica CASTRO N. Luz A. GUTIÈRREZ S.
author_sort	Ricardo D. ANDRADE P.
title	PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF GUAVA PULP (<I>Psidium guajava</I> L.) VARIETIES HYBRID KLOM SALI, PUERTO RICO, D14 AND RED
title_short	PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF GUAVA PULP (<I>Psidium guajava</I> L.) VARIETIES HYBRID KLOM SALI, PUERTO RICO, D14 AND RED
title_full	PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF GUAVA PULP (<I>Psidium guajava</I> L.) VARIETIES HYBRID KLOM SALI, PUERTO RICO, D14 AND RED
title_fullStr	PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF GUAVA PULP (<I>Psidium guajava</I> L.) VARIETIES HYBRID KLOM SALI, PUERTO RICO, D14 AND RED
title_full_unstemmed	PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF GUAVA PULP (<I>Psidium guajava</I> L.) VARIETIES HYBRID KLOM SALI, PUERTO RICO, D14 AND RED
title_sort	physicochemical and rheological characterization of guava pulp (<i>psidium guajava</i> l.) varieties hybrid klom sali, puerto rico, d14 and red
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/dd7cca10dfa04badb9e0b9a8f06110d0
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PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF GUAVA PULP (<I>Psidium guajava</I> L.) VARIETIES HYBRID KLOM SALI, PUERTO RICO, D14 AND RED

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