Abstract
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.
| Translated title of the contribution | Estudio de la influencia de la temperatura en el comportamiento reológico de mermeladas de albaricoque (Prunus armeniaca), arándano (Vaccinium myrtillus) y escaramujo (Rosa canina) |
|---|---|
| Original language | English |
| Pages (from-to) | 13-19 |
| Number of pages | 7 |
| Journal | Food Science and Technology International |
| Volume | 3 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - Feb 1997 |
| Externally published | Yes |
Keywords
- apricot (Prunus armeniaca)
- bilberry (Vaccinium myrtillus)
- dog rose (Rosa canina)
- jam
- rheology
- temperature