Influence of turbulent motion on structural degradation of fruit purees

P Perona*, R Conri, S Sordo

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract / Description of output

In this explorative work we show how the breakdown processes of the internal structure of diluted fruit purees can vary, depending on the laminar or the turbulent motion conditions. This experimental investigation shows that transition to turbulence, if it occurs, causes an increase in mechanical stresses due to the turbulent velocity components and this reflects on the entity of the breakdown processes. The damage to the structure induced by the laminar or the turbulent motion depends on the kind of fruit and on its internal structure and strongly influences the rheological properties of the degradated product. This work leads to the need for future investigation into the transition to turbulence as a function of such 'industrial parameters as dilution degree or temperature level of the transport processes, (C) 2002 Elsevier Science Ltd. All rights reserved.

Original languageEnglish
Article numberPII S0260-8774(01)00131-5
Pages (from-to)397-403
Number of pages7
JournalJournal of food engineering
Issue number4
Publication statusPublished - May 2002

Keywords / Materials (for Non-textual outputs)



Dive into the research topics of 'Influence of turbulent motion on structural degradation of fruit purees'. Together they form a unique fingerprint.

Cite this