Abstract: Very limited information is available with regards to physical parameters for the optimization of mango processing. The rheological and thermal properties of mango puree were measured using a controlled-stress/strain rheometer and a thermal analysis DSC. Mango puree was prepared from natural ripen mangoes using a blender. A Central Composite Rotatable Design (CCRD) consisting of a three-factored factorial with two levels was used for the study. The factors were temperature (20 and 70?C), concentration (12 and 24 Brix) and shear rate (300 and 800 /s). A response surface analysis was used in optimizing the rheological properties. The rheological behavior was thixotropic and the yield stress was sensitive to increases in temperatures. The viscosity of the product was significantly influenced by the independent variables. Thermal analysis results showed that the glass transition, crystallization and melting were affected by the process variables. The result of this study could provide a baseline data for better understanding of the physical properties of mango puree and thus could enhance and optimize product storage quality and development of new product.
Michael O. Ngadi , Lamin S. Kassama and Vijaya Raghavan , 2005. Modeling Rheological Properties of Mango Puree . Asian Journal of Information Technology, 4: 583-589.