Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology.

The effects of pectin and sucrose addition on the rheological parameters and freezing kinetic of passion fruit pulp were studied. The effect of the air-blast freezing of passion fruit at -20 °C on the rheological parameters before and after freezing was evaluated. The rheological analyses were carried out using a viscometer at 25 °C, and the readings were converted into rheological measurements using the Mitschka method and fitted to the Ostwald-de Waele model.