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

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.