Influence of temperature on rheological behaviour of jams of apricot (Prunus armeniaca), bilberry (Vaccinium myrtillus) and rose hip (Rosa canina)
- María Carmen Villarán Velasco
- E. Cepeda
ISSN: 1082-0132, 1532-1738
Año de publicación: 1997
Volumen: 3
Número: 1
Páginas: 13-19
Tipo: Artículo
Otras publicaciones en: Food science and technology international = Ciencia y tecnología de alimentos internacional
Objetivos de desarrollo sostenible
Resumen
We studied the rheological behaviour of apricot jam (Prunus armeniaca) made with sucrose, and jams of bilberry (Vaccinium myrtillus) and rose hips (Rosa canina ) prepared for dietary usé with fructose in a temperature range of 5-65 °C. All three jams presented thixotropy, and the decrease in stress with time fit first order kinetics. The flow behaviour can be described by power equa tions and the Herschel-Bulkey équation. The relation between temperature and apparent viscosity was described with the Arrhenius-Guzman équation.