RHEOLOGICAL PROPERTIES OF CRANBERRY CELL WALL MATERIAL

Authors


  • Presented at the 36th Annual Meeting of the Institute of Food Technolceists. Anaheim. Calif. June 6–9. 1976.

  • Contribution No. 3615 from the Deptt. of Nutrition & Food Science.

  • The authors thank Ocean Spray Cranberries, Inc., Hanson, MA, for supporting this study with funds, in addition to providing pressed cranberries, and Dr. James E. Tillotson for his personal support. The technical assistance of F. Gejl-Hansen in taking microphotographs is acknowledged.

ABSTRACT

Rheological properties of cell wall material suspensions recovered from pressed cranberries were studied with rotational viscometers at 25°C. The general power law equation was found to be an adequate model, the flow behavior index decreasing, and the consistency coefficient and yield stress Increasing, as concentration increased. Time dependency and pseudoplastic or mixed-type flow behavior were observed. Large yield stresses at low concentrations suggested potential use of cell wall material as a food. thickener.

Ancillary