EFFECT OF PH, TEMPERATURE AND GLUCOSE ADDITION ON FLOW BEHAVIOR OF FRUIT PUREES - II - PEACH, PAPAYA AND MANGO PUREES

The flow behaviour of papaya, mango and peach purees over the temperat ure range 10-55 degrees C was studied. The effect of glucose addition (soluble solids concentration in the range 12-52 degrees Brix) and pH (3.0 and natural) was also investigated. After eliminating time depend ency, flow was adequately described by the Herschel-Bulkley model. In mango and peach purees, exponential equations were used to describe th e combined effect of temperature and soluble solids content on the con sistency coefficient. Temperature showed little influence over the flo w index but a severe effect on the yield stress. For the three fruits, flow index and yield stress values were correlated with temperature a nd water activity by means of polynomial equations. (C) 1998 Elsevier Science Limited. All rights reserved.