Effect of High-Pressure with Temperature on Mango Pulp: Rheology Evaluation in Comparison with Thermal Process

Authors

  • Luma Rossi Ribeiro Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP, Brazil https://orcid.org/0000-0002-6305-9654
  • Thiago Soares Leite Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
  • Marcelo Cristianini Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP, Brazil https://orcid.org/0000-0001-7740-0449

DOI:

https://doi.org/10.37256/fse.3220221392

Keywords:

high-pressure process, thermal process, rheology, mango pulp

Abstract

Effect of High-Pressure with Temperature (HPP+T) and Thermal Processing (TP) were evaluated on the rheological characteristics of mango pulp. Samples were subjected to an equivalent condition of a 5D (5 log reduction) process for HPP+T (600 MPa/6.3 min at 90 °C) and TP (95 °C/10.5 min) to be compared. Storage-modulus (G') and loss-modulus (G'') were modeled according to the oscillatory frequency using the Power-Law. TP and HPP+T showed G' > G'' at all evaluated times. Both processes did not result in significant increases in the elastic and viscous behavior of the mango pulp. The flow behavior of the mango pulp presented a pseudoplastic characteristic with relevant residual tension. The Herschel-Buckley model was used to model the flow curves fitted well (R2 ≥ 0.99) and both processes increased the consistency index of the mango pulp. HPP+T proved to be a promising technology, which in addition to increasing the consistency of the product uses reduced time and temperature.

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Published

2022-06-13

How to Cite

1.
Ribeiro LR, Leite TS, Cristianini M. Effect of High-Pressure with Temperature on Mango Pulp: Rheology Evaluation in Comparison with Thermal Process. Food Science and Engineering [Internet]. 2022 Jun. 13 [cited 2022 Dec. 1];3(2):91-105. Available from: https://ojs.wiserpub.com/index.php/FSE/article/view/1392