Figures & data
Table 1 Nutritional information per 100 g and pH
Figure 1 Shear Stress vs. shear rate for system fruit puree 5 at all temperatures: (□) 20°C; (•) 25°C; (Δ) 30°C; (♦) 35°C; (∇) 40°C.
Figure 2 Viscosity vs. shear rate for system puree 5 at all temperatures: (□) 20°C; (•) 25°C; (Δ) 30°C; (♦) 35°C; (∇) 40°C.
Figure 3 Viscosity vs. shear rate for all systems analyzed at: 20 and 40°C. (▾) Puree 1; (•) Puree 2; (♦) Puree 3; (□) Puree 4; (⋄) Puree 5.
Figure 4 Viscosity vs. shear rate for different systems fitted with rheological models: (▾) Puree 1; (•) Puree 2; (♦) Puree 3; (□) Puree 4; (⋄) Puree 5.
Table 2 Parameters of the Cross model for systems puree 1, 3, and 5
Table 3 Parameters of the Power Law model for systems puree 2 and 4
Figure 5 Response surfaces for the effect of temperature and total solids on rheological parameters of puree 4.
