The steady state and dynamic rheological behavior of jaboticaba pulp was studied at different temperatures (5, 25, 45, 65 and 85 °C). Flow curves were obtained from 0 to 300 s-1 and the data were fitted to different models. The Herschel-Bulkley model showed the best fit (R² > 0.98) to the experimental data. Increasing the temperature caused a decrease in the consistency index (k) and a slight increase in the flow index (n). Oscillatory rheological measurements were taken in the viscoelastic region to obtain mechanical spectra. The storage modulus (G') of samples stored at 5 °C was much higher than that recorded at other temperatures, indicating more intense particle interactions at this temperature, which contributed to strengthen the elastic network. At 45 °C, the jaboticaba pulp showed a distinct behavior, possibly indicating the beginning of gelation of the pulp's natural pectin.
rheology; temperature; viscoelasticity; Myrciaria jaboticaba
