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Erschienen in:
2015 | OriginalPaper | Buchkapitel
Water Fraction Effect in the Rheological Behavior of Jalapeño Pepper Pulp
verfasst von : F. Santoyo, J. Viganó, J. Telis-Romero
Erschienen in: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
Verlag: Springer New York
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Abstract
Rheological characteristics of jalapeño pepper pulp as a function of the water fraction at 30 °C were investigated. Jalapeño pepper pulp was analyzed in a rheometer with concentric cylinder geometry under controlled shear rate and temperature. Flow curves were obtained in duplicate with shear rate ramps from 1 to 442 s–1. The studied range of water fraction was from 0.54 to 0.76. Five empirical non-Newtonian models were fitted to experimental data of jalapeño pepper pulp. The shear stress increased with increasing shear rate and decreasing water fraction. Jalapeño pepper pulp behaved as a pseudoplastic fluid and the Herschel-Bulkley and Sisko models described well the shear stress – shear rate behavior, with coefficients of determination about 0.99. The yield-stress, consistency index and behavior index for Herschel-Bulkley model increased as the water fraction of the jalapeño pepper pulp decreased.