Effects of concentration and temperature on physical properties of papaya puree = ผลของความเข้มข้นและอุณหภูมิต่อสมบัติทางกายภาพของมะละกอตีป่น


กุสุมา ทินกร ณ อยุธยา


วิทยานิพนธ์. (2005) 88 หน้า



This study focussed on the effects of temperature, soluble solid concentration and screen opening size on the physical properties of papaya puree. These included rheological properties as well as visual color determination. The temperatures studied were 20, 35, 50, 65 and 80?C while the soluble solid concentrations tested were 10?, 15?, 20? and 25?Brix and the screen opening sizes tested were 1.5, 3 and 5 mm. After eliminating time dependency, the flow behavior of papaya puree may be adequately described by the Herschel-Bulkley model. Papaya puree exhibited a pseudoplastic or shear-thinning behavior with a yield stress. The correlation between the apparent viscosity, concentration and temperature can be described by the Arrhenius relationship and exponential model as:It was found that the apparent viscosity increased with the concentration and temperature. The effect of the screen opening size was inconclusive and more data are needed for a more solid conclusion. The study of visual color changes revealed that higher concentration and temperature resulted in greater color changes of papaya puree. Screen opening size did not significantly affect the visual color change, however