Efecto de la temperatura en los parámetros reológicos de papillas infantiles elaboradas con papa nativa ecuatoriana

Abstract

This degree thesis proposes the rheological study of baby food, which is made with Ecuadorian native potato and pulp of fruits characteristic of the area, blackberry, and taxo. Particular importance has been given to the influence of temperature and composition of the food system in the determination of viscosity, an indirect measure of the consistency index. Rheograms showed a pseudoplastic tendency with yield stress to start the flow. The experimental data were adjusted to two rheological models (Herschel - Bulkley, and Mizrahi – Berk). The yield stress, consistency index, and flow behavior index were obtained using those models, which have applications in the design of equipment and process efficiency. The best adjustment was obtained with the Herschel-Bulkley equation, which is widely used to describe the behavior of food fluids.