Investigation of the rheological properties of persimmon puree by using response surface methodology
Main Article Content
Keywords
Persimmon (Diospyros Kaki L.), Herschel-Bulkley, Pseudoplastic, Rheology, Box-Behnken
Abstract
In this study, response surface methodology (RSM) was used to determine the effects of pH, concentration, and temperature on the rheological properties of persimmon puree. The combined effects of temperature (25, 50, and 75°C), concentration (15%, 17.5%, 20%), and pH (4.0, 5.5, 7.0) on the rheological properties of persimmon puree were investigated by the Box–Behnken design at a shear rate of 8.4–28 s−1. Based on the results of this study, the puree exhibited non-Newtonian (n<1) and pseudoplastic behavior within the investigated operating parameters. A hysteresis loop was formed, defined as the area enclosed by the forward and backward curves. The backward curves exhibited anti-thixotropic behavior, showing higher shear stress than the forward curves. The flow behavior of persimmon puree was described by the Herschel-Bulkley model (R2≥0.99). The consistency coefficient and yield stress decreased with increasing temperature and increased with increasing concentration. A limited increase in the consistency coefficient and yield stress was observed as the pH increased. The flow behavior index increased with increasing temperature but decreased with increasing concentration. The flow behavior index decreased with increasing concentration and increased with increasing temperature. These results can contribute to food processing industries in producing persimmon puree and may assist in the development of processing machinery for the commercial manufacture of persimmon puree.
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