Evaluation of the effect of temperature on the rheological behavior of guabiroba milky beverage

Rheological behavior of guabiroba milky beverage

Abstract

Knowledge of the rheological behavior of beverages is important because it brings parameters to the food industry. The objective of this work was to study the effect of temperature on the rheological behavior of guabiroba milky beverage. The beverage was developed from guabiroba pulp with the addition of water, whey and sugar. The rheological parameters were obtained on a Brookfield viscometer with the concentric cylinder measurement system. The experimental data from the rheograms for the developed beverage were well fitted by the Herschel-Bulkley, Casson and Ostwald-de-Waele models. The apparent viscosity of the beverage decreased with increasing temperature from 0 to 60°C and a behavior index lower than 1 (one) was obtained for all investigated temperatures, which characterizes pseudoplastic behavior. The Arrhenius model presented a good description of the effect of temperature on the apparent viscosity of the guabiroba milk beverage, which presented activation energy between 16 to 19 kJ/g-mol.