Rheological Properties of Custard Apple Pulp-Flakes

The studies on rheological properties of custard apple pulp-flakes is important for determining the different processing conditions and unit operations related to extraction of pulp-flakes. Separation of flakes of custard apple from seeds need to study the force required for the separation. In the present study, the rheological properties such as stickiness, cohesiveness, viscosity were determined along with the shear force required to separate the pulp-flakes from seeds. The maximum shear force required to separate seeds from flakes was found to be 2.53 N. The minimum, maximum and average measured values of stickiness of custard apple pulp were 22.80 g, 414.05 g and 184.40 g, respectively. The measured values of viscosity and torque were 50.9 cP and 33.07 Nm, respectively.