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Rheological Properties of Green and Gold Kiwifruit Purees at Different Temperatures
Journal of Food Chemistry and Nanotechnology
A study was conducted to determine the rheological properties of green and gold kiwifruit purees with total soluble solids of 16 to 17 °Brix at different temperatures (25, 35 and 45 °C). The rheological properties of the samples were determined using a rotational rheometer at a shear range of 32 to 4835 s -1 . The green and gold kiwifruit purees were found to be Non-Newtonian fluids following the Herschel-Bulkley model. The yield stress and consistency coefficient of the green kiwifruit pureedoi:10.17756/jfcn.2016-010 fatcat:5tgt6pycxnb5bcvbl34krvxrae