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Rheological behaviour of dragon fruit purees as affected by thermal treatment

Wijitra Liaotrakoon UGent, Nathalie De Clercq UGent and Koen Dewettinck UGent (2012) Food and Applied Bioscience, 3rd International conference, Abstracts.
abstract
Two types of dragon fruit purees, white-flesh and red-flesh dragon fruits, were subjected to heat treatments for 0 to 60 min at temperatures between 50 and 90 °C, with the interval temperature of 10 °C. The influence of the different thermal treatments on the rheological behaviour was investigated during heating. The unheated white-flesh and red-flesh purees showed shear thinning behaviour, the viscosity decreased with increasing of shear rate range. After heating, the apparent viscosity of the purees increased with a function of thermal treatment and all cases of the purees fitted very well with power law model (R2 > 0.9988). The flow behaviour parameter of the heated purees varied between 0.89 and 0.99 for the white-flesh puree and between 0.69 and 0.85 for the red-flesh puree during thermal treatment while the consistency coefficient of the red-flesh puree showed significantly higher than that of the white-flesh puree. The effect of heating on the flow behaviour of the purees was more pronounced at high temperature region particularly the red-flesh puree, suggesting the red-flesh dragon fruit puree can probably be used for gel-system production which undergo high temperature and long time processing.
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
submitted
subject
keyword
Rheological, Power law model, Thermal treatment, Dragon fruit puree
in
Food and Applied Bioscience, 3rd International conference, Abstracts
conference name
3rd International conference on Food and Applied Bioscience
conference location
Chiang Mai, Thailand
conference start
2012-02-06
conference end
2012-02-07
language
English
UGent publication?
yes
classification
C3
id
2001495
handle
http://hdl.handle.net/1854/LU-2001495
date created
2012-01-24 12:40:26
date last changed
2012-01-27 09:18:34
@inproceedings{2001495,
  abstract     = {Two types of dragon fruit purees, white-flesh and red-flesh dragon fruits, were subjected to heat treatments for 0 to 60 min at temperatures between 50 and 90 {\textdegree}C, with the interval temperature of 10 {\textdegree}C. The influence of the different thermal treatments on the rheological behaviour was investigated during heating. The unheated white-flesh and red-flesh purees showed shear thinning behaviour, the viscosity decreased with increasing of shear rate range. After heating, the apparent viscosity of the purees increased with a function of thermal treatment and all cases of the purees fitted very well with power law model (R2 {\textrangle} 0.9988). The flow behaviour parameter of the heated purees varied between 0.89 and 0.99 for the white-flesh puree and between 0.69 and 0.85 for the red-flesh puree during thermal treatment while the consistency coefficient of the red-flesh puree showed significantly higher than that of the white-flesh puree. The effect of heating on the flow behaviour of the purees was more pronounced at high temperature region particularly the red-flesh puree, suggesting the red-flesh dragon fruit puree can probably be used for gel-system production which undergo high temperature and long time processing.},
  author       = {Liaotrakoon, Wijitra and De Clercq, Nathalie and Dewettinck, Koen},
  booktitle    = {Food and Applied Bioscience, 3rd International conference, Abstracts},
  keyword      = {Rheological,Power law model,Thermal treatment,Dragon fruit puree},
  language     = {eng},
  location     = {Chiang Mai, Thailand},
  title        = {Rheological behaviour of dragon fruit purees as affected by thermal treatment},
  year         = {2012},
}

Chicago
Liaotrakoon, Wijitra, Nathalie De Clercq, and Koen Dewettinck. 2012. “Rheological Behaviour of Dragon Fruit Purees as Affected by Thermal Treatment.” In Food and Applied Bioscience, 3rd International Conference, Abstracts.
APA
Liaotrakoon, W., De Clercq, N., & Dewettinck, K. (2012). Rheological behaviour of dragon fruit purees as affected by thermal treatment. Food and Applied Bioscience, 3rd International conference, Abstracts. Presented at the 3rd International conference on Food and Applied Bioscience.
Vancouver
1.
Liaotrakoon W, De Clercq N, Dewettinck K. Rheological behaviour of dragon fruit purees as affected by thermal treatment. Food and Applied Bioscience, 3rd International conference, Abstracts. 2012.
MLA
Liaotrakoon, Wijitra, Nathalie De Clercq, and Koen Dewettinck. “Rheological Behaviour of Dragon Fruit Purees as Affected by Thermal Treatment.” Food and Applied Bioscience, 3rd International Conference, Abstracts. 2012. Print.