ArticleJournal of biological physics2018
Study of rheological properties of açai berry pulp: an analysis of its time-dependent behavior and the effect of temperature.
Article in Journal of biological physics, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics.Molecules (Basel, Switzerland) · 2024Article
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Authors and funding
4 authors.
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Abstract
The industry of açai-based products has been growing in the last few years. Knowledge about the physical properties of açai pulp, including its rheology, is essential to the optimization of industrial processes. This work presents the rheological behavior of açai berry pulp in relation to the effects of shear rate, temperature, and time of shearing. The entire study was carried out in the temperature range of 10-70 °C. Açai pulp showed a non-Newtonian, pseudoplastic, and time-dependent behavior. Four upward and backward shear rate cycles were evaluated, resulting in complex hysteresis loops, in which thixotropy and anti-thixotropy zones were observed. Downward flow curves could be satisfactorily represented by the Power-Law rheological model. The stress profiles as a function of shear rate obtained in the first upward curves suggest a breakdown of the initial fluid structure at low shear rates. Tests were also carried out at a constant shear rate of 20 s
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