The effect of high pressure treatment on rheological characteristics and colour of mango pulp

Abstract

The effect of high-pressure (HP) treatment (100-400 MPa for 15 or 30 min at 20°C) on the rheological characteristics and colour of fresh and canned mango pulps was evaluated. Differences were observed in the Rheological behaviour of fresh and canned mango pulps treated with HP. Shear stress-shear rate data of pulps were well described by the Herschel-Bulkley model. The consistency index (K) of fresh pulp increased with pressure level from 100 to 200 MPa while a steady decrease was noticed for canned pulp. For fresh pulp the flow behaviour index decreased with pressure treatment whereas an increasing trend was observed with canned pulp. Storage and loss moduli of treated fresh pulp with HP increased linearly with angular frequency up to 200 MPa for a treatment time of 30 min while a steady decreasing trend was found for processed pulp. No significant variation in colour was observed during pressure treatment. © 2005 Institute of Food Science and Technology Trust Fund.