Determinação de viscosidade em sistemas alimentícios por equipamento de viscosidade rápida

Abstract

The following work proposes the development and validation of a methodology for viscosity analysis in food systems, in a product used in the food additives industry to impart texture to plant-based burgers. The literature review highlights the importance of starch and hydrocolloids, while the objectives aim to define viscosity specifications, guarantee quality in different mixing processes and meet customer demands. The results reveal the complexity of the system, pointing out challenges in viscosity analysis, and the conclusion highlights the effectiveness of the system in practical application, encouraging future optimizations to improve efficiency and reduce costs. The results demonstrated that the viscosity analysis method in RVA was not suitable for the system studied, due to the high variation between replicate samples and the gelation of methylcellulose. Sample T3 was the one that most resembled the standard, but its high cost made it economically unfeasible. It is concluded that new methodologies must be developed for systems containing starch 1, starch 2 and methylcellulose, aiming to identify the ideal viscosity range. This study contributes to the understanding of viscosity analysis methodologies for specific food systems and shows the effects of failures in the mixing process.