title: Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries.
abstract: Effects of high hydrostatic pressure (HHP) on rheological and thermophysical properties of murtilla berries were evaluated after pressure treatments for 5 min between 100 and 500 MPa. Differential scanning calorimetry was employed to measure specific heat capacity. HHP caused a significant decrease in specific heat and density, while thermal diffusivity did not changed significantly. Thermal conductivity showed a slight increase upon HHP treatment. Apparent viscosity increased significantly above 200 MPa HHP treatment. Apparent viscosity of treated samples between 200 and 400 MPa did not differ significantly and the increase was significant at 500 MPa. Herschel-Bulkley, Bingham and Ostwald de Waele models were used to describe the rheological behaviour of murtilla purée, and Ostwald de Waele model gave the best fit for the experimental data.
authors.affiliation: Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile.
authors.forename: Roberto
authors.initials: R
authors.lastname: Lemus-Mondaca
authors.affiliation: Institute of Food Science and Technology, Faculty of Agricultural Science, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Campus Isla Teja, Valdivia, Chile.
authors.forename: Kong
authors.initials: K
authors.lastname: Ah-Hen
authors.affiliation: Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile.
authors.forename: Antonio
authors.initials: A
authors.lastname: Vega-Gálvez
authors.affiliation: Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile.
authors.forename: Liliana
authors.initials: L
authors.lastname: Zura-Bravo
keywords: High hydrostatic pressure; Murtilla berry; Thermal properties; Viscosity