FLOW BEHAVIOR OF PROCESSED BANANA PUREE

Flow characterization of a banana puree presented by combined factors (slight reduction of water activity, reduction of pH, addition of pres ervatives and slight thermal treatment) was obtained at 5 and 25 degre es C. Fresh banana puree was used as a control. Preserved banana puree had thixotropic and pseudoplastic characteristics, exhibiting a defin ed yield stress and obeying the Weltmann and Herschel-Bulkley models. Additionally, the Michaels and Bolger model was tested to obtain infor mation related to structural characteristics. Temperature had an impor tant effect on the flow properties of the puree, a fact that might be attributed to the high contribution of the juice to the viscosity.