The present work has evaluated the dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea) pulp as function of temperature (0-80 °C), as well as the applicability of the Cox-Merz rule. The product flow behavior could be well described by the Herschel-Bulkley's model (R2 > 0.98), whose parameters were modeled as function of temperature (R2 > 0.91). The product has shown a weak gel behavior, with storage modulus higher than loss modulus in the evaluated frequency range. The storage and loss modules could be well described by a power function of the oscillatory frequency (R2 > 0.93), whose parameters were modeled as function of temperature (R2 > 0.97). Moreover, a power modified Cox-Merz rule could describe the rheological properties of S. purpurea pulp (R2 > 0.96). The obtained data are potentially useful for future studies on food properties and process design. © 2011 Elsevier Ltd. All rights reserved.
Augusto, P. E. D., Cristianini, M., & Ibarz, A. (2012). Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp. Journal of Food Engineering, 108(2), 283–289. https://doi.org/10.1016/j.jfoodeng.2011.08.015