Influence of Particle Size and Concentration on Rheological Behaviour of Reconstituted Apple Purees

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• 作者：Cassandre Leverrier ; Giana Almeida ; Lucia Espinosa-Mu noz…
• 刊名：Food Biophysics
• 出版年：2016
• 出版时间：September 2016
• 年：2016
• 卷：11
• 期：3
• 页码：235-247
• 全文大小：1,329 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Biophysics and Biomedical Physics
  Analytical Chemistry
  
• 出版者：Springer New York
• ISSN：1557-1866
• 卷排序：11

文摘

This work investigates the impact of structural parameters on the rheological behaviour of apple purees. Reconstructed apple purees from 0 g/100 g up to 2.32 g/100 g of insoluble solids content and varying in particle size were prepared. Three different particle size distributions were obtained by mechanical treatment only, to modify both size and morphology of the particles without modifying the intrinsic rigidity of the cell walls. Rheological measurements showed that the insoluble solids content have a first order effect on the rheological behaviour of the suspensions: three concentrations domains were observed in both dynamic and flow measurements. A model is proposed for each domain. The existence of a weak network between particles is clearly shown over a critical concentration of insoluble solids (cell walls) depending on particle size distribution (semi-diluted domain). In a concentrated domain, particles are on close packing conditions and their apparent volume begin to shrink. Particle size and shape also play an important role on the rheological behaviour of reconstructed apple puree. Due to their irregular shape, cell clusters clog the medium at lower concentration compared to individual cells.KeywordsFruitVegetableSuspensionRheologySoft matterInsoluble solids