Palm pulp rheological parameters in function of temperature and content of suspended solids

Abstract

Açaí and Jussara are typical Brazilian fruits, highly appreciated and nutritionally rich. Besides, since they are perishable products, and it is difficult to extend their lives, beyond the natural fruit consumption it becomes interesting its derivatives consumption in which it is used fruit pulp, which must be submitted to the industrialization processes such as pumping, agitation, pipe transporting and evaporation. In order to make all these stages economically viable, the pulp physical and chemical knowledge is basic. Amongst these properties, the rheological behavior is one of great importance, being useful as quality control measurement and in projects, evaluation and operation of the processing food equipment such as the pumps, agitation, pipes, etc. This work objective was to measure Açaí and Jussara pulps rheological and physical-chemical properties. The results had shown that both pulps presented characteristic composition of the fruits, on the basis of the data found in literature, and pseudoplastic rheological behavior, since the viscosity of both diminished, as the shear tension increased.