Response surface mathodology applied to the study of temperature effect on the rheological behavior of ternaries mixtures with mango pulp and orange and carrot juices

Abstract

In this work was studied the rheological behaviour of ternaries mixtures of pulp mango, orange and carrot juices, in temperatures of 10 and 60ºC. The juice proportion were defined by response surface methodology to mixture. Rheological data were obtained in a Haake Rotovisco model RV 20 and rheograms were fitted with Ostwlad- De Waele. The rheological parameters were used as response for the experimental designs. It was observed that the parameters consistency index and flow behaviour index, in the two temperatures, were better described with the linear and quadratic model, respectively.

rheology; mango pulp; orange juice; carrot juice; ternaries mixtures