Rheological properties of enzyme-treated mango pulp.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/7770/
JFE-06-98 |
|
| Title |
Rheological properties of enzyme-treated mango pulp.
|
|
| Creator |
Suvendu, Bhattacharya
Rastogi, N. K. |
|
| Subject |
06 Mango
03 Rheology |
|
| Description |
Effects of pectinase (polygalacturonase; Novo Pectinex 3XL, Novo Nordisk Ferment Ltd.) treatment on rheological properties of mango (var. Totapuri) pulp were investigated using response surface methodology together with a second order central composite rotatable design. Reactions were performed for different times (30-150 min) and at different temp. (25-60C) using various enzyme concn. (0.005-0.095%). Both raw and pectinase-treated pulp behaved as pseudoplastic liquids and exhibited yield stress. Shear rate and shear stress data of enzyme treated and untreated pulp were fitted well by the Herschel-Bulkley model (r <greater than or equal to> 0.991, P <less than or equal to> 0.01). Flow behaviour index of pulp increased with increasing time of pectinase treatment and/or with increasing pectinase concn. whereas apparent viscosity decreased with increasing enzyme concn.
|
|
| Date |
1998
|
|
| Type |
Article
PeerReviewed |
|
| Format |
application/pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/7770/1/Jl_of_Food_engg_36%281998%29_249-262.pdf
Suvendu, Bhattacharya and Rastogi, N. K. (1998) Rheological properties of enzyme-treated mango pulp. Journal of Food Engineering, 36 (3). 249-262, 23 ref.. |
|