Efecto de la temperatura sobre los parámetros de flujo de la mermelada de cereza china (Dovyalis abyssinica (A. Rich.) Warb.)

Abstract

This research evaluates the effect of temperature on the flow parameters of jam made from Chinese cherry (Dovyalis abyssinica), an exotic fruit that is underutilized in Ecuador despite its high nutritional content, especially vitamin C and antioxidant compounds. The importance of the study lies in improving knowledge about the rheological behavior of this jam, contributing to the innovation of products derived from native fruits with potential. The methodology consisted of collecting and preparing the fruit in the form of a puree, followed by cooking it at 150 degrees Celsius for 13 minutes. The viscosity of the jam was evaluated using a rotational viscometer at different temperatures (10 to 60 degrees Celsius), and the experimental data were adjusted to mathematical models of non-Newtonian flow, such as Herschel-Bulkley and Casson. The results showed that temperature has a significant influence on the viscosity and rheological behavior of the product. At higher temperatures, viscosity decreases, which directly affects its texture. It is concluded that properly controlling the processing temperature is key to maintaining the desired physical properties in Chinese cherry jam, optimizing its sensory quality and market acceptance.