Flow behaviour of processed banana puree

Flow characterization of a banana puree presented by combined factors (slight reduction of water activity, reduction of pH, addition of preservatives and slight thermal treatment) was obtained at 5 and 25 degrees C. Fresh banana puree was used as a control. Preserved banana puree had thixotropic and pseudoplastic characteristics, exhibiting a defined yield stress and obeying the Weltmann and Herschel-Bulkley models. Additionally, the Michaels and Bolger model was tested to obtain information related to structural characteristics. Temperature had an important effect on the flow properties of the puree, a fact that might be attributed to the high contribution of the juice to the viscosity.