Rheological Behavior of Passion Fruit (Passiflora edulis) Peel Extract

In this work, the rheological behavior of passion fruit peel extract was determined at different temperatures (5-40 degrees C) and peel content in the extract (40-55% w/w). The extract was obtained after blanching the passion fruit peels at 95 degrees C for 5 min, then they were crushed to reduce their size, water was added, and finally, they were subjected to liquefaction and subsequent filtration. Rheological measurements were made using a rheometer with a plate and plate geometry. Extract samples were adequately described by the power-law model exhibiting pseudoplastic behavior, without the presence of thixotropy. The temperature did not influence the flow behavior index, but the consistency coefficient did. The dynamic study (the temperature sweep test) showed that passion fruit peel extract exhibits a more elastic than viscous behavior, typical of a gel.

Automated summary

The rheological behavior of passion fruit peel extract was determined at different temperatures and peel content in this study. The extract exhibited pseudoplastic behavior without thixotropy. Temperature did not affect the flow behavior index, but it did affect the consistency coefficient. The dynamic study showed that the extract exhibited a more elastic than viscous behavior, typical of a gel.