Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries

Roberto Lemus-Mondaca; Kong Ah-Hen; Antonio Vega-Gálvez; Liliana Zura-Bravo

doi:10.1007/s13197-016-2244-6

Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries

Roberto Lemus-Mondaca
, Kong Ah-Hen
, Antonio Vega-Gálvez
, Liliana Zura-Bravo

Research output: Contribution to journal › Article › peer-review

7 Scopus citations

Abstract

Effects of high hydrostatic pressure (HHP) on rheological and thermophysical properties of murtilla berries were evaluated after pressure treatments for 5 min between 100 and 500 MPa. Differential scanning calorimetry was employed to measure specific heat capacity. HHP caused a significant decrease in specific heat and density, while thermal diffusivity did not changed significantly. Thermal conductivity showed a slight increase upon HHP treatment. Apparent viscosity increased significantly above 200 MPa HHP treatment. Apparent viscosity of treated samples between 200 and 400 MPa did not differ significantly and the increase was significant at 500 MPa. Herschel–Bulkley, Bingham and Ostwald de Waele models were used to describe the rheological behaviour of murtilla purée, and Ostwald de Waele model gave the best fit for the experimental data.

Original language	English
Pages (from-to)	2725-2732
Number of pages	8
Journal	Journal of Food Science and Technology
Volume	53
Issue number	6
DOIs	https://doi.org/10.1007/s13197-016-2244-6
State	Published - 1 Jun 2016
Externally published	Yes

Keywords

High hydrostatic pressure
Murtilla berry
Thermal properties
Viscosity

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10.1007/s13197-016-2244-6

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title = "Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries",

abstract = "Effects of high hydrostatic pressure (HHP) on rheological and thermophysical properties of murtilla berries were evaluated after pressure treatments for 5 min between 100 and 500 MPa. Differential scanning calorimetry was employed to measure specific heat capacity. HHP caused a significant decrease in specific heat and density, while thermal diffusivity did not changed significantly. Thermal conductivity showed a slight increase upon HHP treatment. Apparent viscosity increased significantly above 200 MPa HHP treatment. Apparent viscosity of treated samples between 200 and 400 MPa did not differ significantly and the increase was significant at 500 MPa. Herschel–Bulkley, Bingham and Ostwald de Waele models were used to describe the rheological behaviour of murtilla pur{\'e}e, and Ostwald de Waele model gave the best fit for the experimental data.",

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author = "Roberto Lemus-Mondaca and Kong Ah-Hen and Antonio Vega-G{\'a}lvez and Liliana Zura-Bravo",

note = "Publisher Copyright: {\textcopyright} 2016, Association of Food Scientists \& Technologists (India).",

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doi = "10.1007/s13197-016-2244-6",

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T1 - Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries

AU - Lemus-Mondaca, Roberto

AU - Ah-Hen, Kong

AU - Vega-Gálvez, Antonio

AU - Zura-Bravo, Liliana

PY - 2016/6/1

Y1 - 2016/6/1

N2 - Effects of high hydrostatic pressure (HHP) on rheological and thermophysical properties of murtilla berries were evaluated after pressure treatments for 5 min between 100 and 500 MPa. Differential scanning calorimetry was employed to measure specific heat capacity. HHP caused a significant decrease in specific heat and density, while thermal diffusivity did not changed significantly. Thermal conductivity showed a slight increase upon HHP treatment. Apparent viscosity increased significantly above 200 MPa HHP treatment. Apparent viscosity of treated samples between 200 and 400 MPa did not differ significantly and the increase was significant at 500 MPa. Herschel–Bulkley, Bingham and Ostwald de Waele models were used to describe the rheological behaviour of murtilla purée, and Ostwald de Waele model gave the best fit for the experimental data.

AB - Effects of high hydrostatic pressure (HHP) on rheological and thermophysical properties of murtilla berries were evaluated after pressure treatments for 5 min between 100 and 500 MPa. Differential scanning calorimetry was employed to measure specific heat capacity. HHP caused a significant decrease in specific heat and density, while thermal diffusivity did not changed significantly. Thermal conductivity showed a slight increase upon HHP treatment. Apparent viscosity increased significantly above 200 MPa HHP treatment. Apparent viscosity of treated samples between 200 and 400 MPa did not differ significantly and the increase was significant at 500 MPa. Herschel–Bulkley, Bingham and Ostwald de Waele models were used to describe the rheological behaviour of murtilla purée, and Ostwald de Waele model gave the best fit for the experimental data.

KW - High hydrostatic pressure

KW - Murtilla berry

KW - Thermal properties

KW - Viscosity

UR - https://www.scopus.com/pages/publications/84978742672

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DO - 10.1007/s13197-016-2244-6

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IS - 6

ER -

Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries

Abstract

Keywords

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