Effect of temperature on the rheological behavior of sugary cassava

  • Leiliane do Socorro Sodré Souza Faculty of Agricultural Sciences, Universidade Federal do Amazonas (UFAM), LABPROS (Separation Processes Laboratory), Av. General Rodrigo Octavio, CEP 69080-900, Manaus, Amazonas, Brazil
  • Tatiane Pereira de Souza Faculty of Pharmaceutical Sciences, Universidade Federal do Amazonas (UFAM), Av. General Rodrigo Octavio, CEP 69080-900, Manaus, Amazonas, Brazil
  • Rafael Lopes e Oliveira
  • Sérgio Duvoisin Junior School of Technology, Universidade do Estado do Amazonas (UEA), Av. Darcy Vargas, CEP 69050-020, Manaus, Amazonas, Brazil
  • Ari de Freitas Hidalgo
  • Anderson Mathias Pereira Faculty of Agricultural Sciences, Universidade Federal do Amazonas (UFAM), LABPROS (Separation Processes Laboratory), Av. General Rodrigo Octavio, CEP 69080-900, Manaus, Amazonas, Brazil

Abstract

The rheological behavior of the juice extracted from sugary cassava roots, a type of cassava that stored the largest amount of sugars and the starch as it was, at various temperatures (9-65ºC) and in concentrations of 5ºBrix, 10.5ºBrix, and 18.5ºBrix. The experiments were performed on a Brookfield viscometer in a shear rate range of 0.01-237.6 s-1. The rheological models of Newton, Bingham, and Ostwald-De-Waele were fitted to the experimental results. The Newton model describes well the rheological behavior of the three samples evaluated. The effect of temperature on viscosity was evaluated using an Arrhenius equation; the viscosity value is influenced by the same temperature. The activation energy values ​​for the concentrations of 5ºBrix, 10.5ºBrix and 18.5ºBrix correspond to 3.14 kcal mol-1, 3.53 kcal mol-1 and 3.71 kcal mol-1. This type of cassava can be used in the production of ethanol, fermented beverages and syrups. It is also an important alternative for food production, as the cultivation of cassava can be classified as less aggressive to the environment, in comparison with sugarcane.

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How to Cite
Sodré Souza, L. do S., T. P. de Souza, R. L. e Oliveira, S. D. Junior, A. de F. Hidalgo, and A. M. Pereira. “Effect of Temperature on the Rheological Behavior of Sugary Cassava”. Emirates Journal of Food and Agriculture, Vol. 32, no. 2, Mar. 2020, pp. 125-30, doi:https://doi.org/10.9755/ejfa.2020.v32.i2.2069. Accessed 7 June 2020.
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Research Article