engleski

Influence of storage on the rheological properties of nectarine (prunus persica var. nucipersica l) puree

Nectarine is subspecies of the peach which comes in summer, and is very advantageous because of high content of β -carotene. Like any other fruit it can be processed into half – product (puree, pulp) or final product (jelly, juice, marmelade). The primary object of this research was to determine how time of the storage and storage conditions affect rheological properties of nectarine puree. Rheological properties are shown as the rheological parameters and indicate consistency and viscosity, thay are essential quality parameters of th food products (or half products). Measurements were carried out by rotation Rheometer, model VT550 362-0001 HAAKE at 20°C and shear rates 0-60 s-1 .Samples were kept on the room temperature, in refrigerator and in the freezer, during the period of 4 months. Results are presented graphicly as dependence of shear stress upon shear rate, and as a table which contains consistency coefficient and flow behaviour index. It is shown that consistency of all samples declines during storage time. The biggest change is in the samples stored in the freezer. Shear stress also declines during the storage time, most in the samples stored in the the freezer.

nectarine ; fruit puree ; rheology ; storage

nije evidentirano