Rheological and thixotropic behavior of banana (Musa cavendishii) puree

Some rheological properties of banana puree were investigated. Experimental data was fitted to Hahn, Weltman and Figoni-Shoemaker equations in order to quantify the thixotropic behavior. Thixotropy measurements were carried out in a range between 5 and 75 degrees C and applying shear rates of 10 and 20 s(-1), finding that, in all cases, the Figoni-Shoemaker relationship was the best one to model the time dependency response. The flow behavior was well fitted by the Herschel-Bulkley model in a range between Sand 75 degrees C, and between 12 and 22 degrees Brix, obtaining that consistency coefficient decreased with temperature and increased with soluble solids content, flow behavior index decreased with soluble solids content, and apparent viscosity decreased with temperature and increased with soluble solids content. Adjusting the variation of apparent viscosity with temperature by means of an Arrhenius-type equation, the activation energy was obtained for different soluble solids content.