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July 1, 1990Journal of Texture Studies

Effect of Pectin Content on Flow Properties of Mango Pulp Concentrates

B. Manohar Priya Ramakrishna R. S. Ramteke

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Abstract

The effect of pectin on the flow properties of mango pulp concentrates was studied using a coaxial cylindrical viscometer in the temperature (T) range 303‐343°K. The variables were soluble solid content(C) 16‐30°Brix, pectin content (C pec , range 0.0323‐0.0349 dry wt fraction) for the shear rate (γ) range 9.0‐250 s ‐1 . Mango pulp concentrates behaved as pseudoplastic fluids in the entire pectin content range with a flow behaviour index of 0.286. A model relating shear stress (s̀) with the above variables is presented:

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Manohar et al. (1990) studied this question.

synapsesocial.com/papers/6a8277dc1b8b6a4492b4b5ec https://doi.org/10.1111/j.1745-4603.1990.tb00474.x

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