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Food Science and Technology International
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Estudio de la influencia de la temperatura en el comportamiento reológico de mermeladas de albaricoque (Prunus armeniaca), arándano (Vaccinium myrtillus) y escaramujo (Rosa canina) / Influence of temperature on rheological behaviour of jams of apricot (Prunus armeniaca), bilberry (Vaccinium myrtillus) and rose hip (Rosa canina)

M.C. Villarán

Departamento de Ingeniería Química. Facultad de Farmacia. Universidad del País Vasco. Marqués de Urquijo s/n. 01006 Vitoria-Gasteiz, Spain

E. Cepeda

Departamento de Ingeniería Química. Facultad de Farmacia. Universidad del País Vasco. Marqués de Urquijo s/n. 01006 Vitoria-Gasteiz, Spain

F.J. Llorens

Departamento de Ingeniería Química. Facultad de Farmacia. Universidad del País Vasco. Marqués de Urquijo s/n. 01006 Vitoria-Gasteiz, Spain

A. Ibarz

Departamento de Tecnología de Alimentos ETSEA. Universidad de Lleida. Rovira Roure 177. 25198 Lleida, Spain

We studied the rheological behaviour of apricot jam (Prunus armeniaca) made with sucrose, and jams of bilberry (Vaccinium myrtillus) and rose hips (Rosa canina ) prepared for dietary usé with fructose in a temperature range of 5-65 °C. All three jams presented thixotropy, and the decrease in stress with time fit first order kinetics. The flow behaviour can be described by power equa tions and the Herschel-Bulkey équation. The relation between temperature and apparent viscosity was described with the Arrhenius-Guzman équation.

Key Words: rheology • temperature • jam • apricot (Prunus armeniaca) • bilberry (Vaccinium myrtillus) • dog rose (Rosa canina)

Food Science and Technology International, Vol. 3, No. 1, 13-19 (1997)
DOI: 10.1177/108201329700300102
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