Effect of temperature on the rheological behavior of zapote pulp (Calocarpum sapota Merr)

• Ricardo David Andrade Pizarro Universidad de Córdoba-Colombia
• Ramiro Torres Gallo Universidad de Córdoba-Colombia
• Everaldo Joaquín Montes Montes Universidad de Córdoba-Colombia
• Omar Andrés Pérez Sierra Universidad de Córdoba-Colombia
• Cindy Elena Bustamante Vargas Universidad de Córdoba-Colombia
• Bettyna Beatriz Mora Vargas Universidad de Córdoba-Colombia

Palabras clave: rheology, pseudoplastic, power law, consistency index, tropical fruit

Resumen

The effect of temperature on the rheological behavior of whole zapote pulp (Calocarpum sapota Merr) was determined, with temperatures ranging from 10°C to 65°C. For the obtaining of the zapotes pulp, they were processed in the plant pilot fruits and vegetables section of the University of Córdoba, to this pulp were made rheological analyses to different temperatures by means of the Brookfield viscometer model Dv-II + Pro. The apparent viscosity data adjusted to properly the Power Law model (R2 ³ 0.9958) with consistency index of 637 to 3800 Pa.sn and flow behavior index of 0,027 to 0,133, presenting a pseudoplastic behavior. The consistency index diminished with the temperature and flow behavior index increased, which indicates that the zapote pulp loses pseudoplasticity and becomes less viscous when the temperature is increased.