RHEOLOGICAL PROPERTIES OF CRANBERRY CELL WALL MATERIAL

Abstract

ABSTRACT Rheological properties of cell wall material suspensions recovered from pressed cranberries were studied with rotational viscometers at 25°C. The general power law equation was found to be an adequate model, the flow behavior index decreasing, and the consistency coefficient and yield stress Increasing, as concentration increased. Time dependency and pseudoplastic or mixed‐type flow behavior were observed. Large yield stresses at low concentrations suggested potential use of cell wall material as a food. thickener.