Time-independent and time-dependent rheological characterization of vegetable-based infant purees

Flow behavior of vegetable-based infant purees was analyzed at different temperatures (5–65 °C) giving particular attention to their time-dependent properties in a shear rate range (5–200 s−1). Power law model parameters describing flow behavior of samples depended on kind of infant puree, its water content and measurement temperature. Arrhenius model was used to explain temperature effect on apparent viscosity at 50 s−1. Infant purees exhibited thixotropic behavior for all temperatures tested. For the same temperature, differences in hysteresis loop magnitudes were observed among purees, being more noticeable at lower temperatures. Two models were used to describe the time-dependent behavior, namely Weltman model, and second-order structural kinetic model. For all infant purees, the initial shear stress and the extent of thixotropy increased and decreased significantly with increases in shear rate and temperature. The breakdown rate of puree associations also accelerated at higher shear rates, but no trend was observed with temperature.

► Vegetable-based infant puree behavior followed the power law model.
► The Arrhenius model explained the temperature effect in the range from 5 to 65 °C.
► These baby foods exhibited thixotropic behavior for all temperatures tested.
► Vegetable-based infant purees became less thixotropic at higher temperatures.
► Increasing shear rate increased the degree of thixotropy in the infant purees.