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Food Science and Technology International
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Flow behaviour of processed banana purée / Comportamiento del flujo de puré de banana procesado

S. Guerrero

Departamento de Industrias Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Capital Federal, Argentina

S.M. Alzamora

Departamento de Industrias Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Capital Federal, Argentina

L.N. Gerschenson

Departamento de Industrias Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Capital Federal, Argentina

Flow characterization of a banana purée preserved by combined factors (slight reduction of water activity, reduction of pH, addition of preservatives and slight thermal treatment) was obtained at 5 and 25 °C. Fresh banana purée was used as a control. Preserved banana purée had thixotropic and pseudoplastic characteristics, exhibiting a defined yield stress and obeying the Weltmann and Herschel-Bulkley models. Additionally, the Michaels and Bolger model was tested to obtain information related to structural characteristics. Temperature had an important effect on the flow properties of the purée, a fact that might be attributed to the high contribution of the juice to the viscosity.

Key Words: rheology • banana purée

Food Science and Technology International, Vol. 3, No. 2, 103-111 (1997)
DOI: 10.1177/108201329700300205
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