The steady-state flow test was conducted on pink-fleshed guava, pink-fleshed pomelo and soursop juice concentrates using a rheometer to understand its rheological behaviour. The power law model was used and a master-curve was created using the shear rate-temperature-concentration superposition technique to predict rheological properties from a wide range of temperatures and concentrations. All three juice concentrates undergo a double horizontal shift whilst the pink-fleshed guava required an additional vertical shift. The final equations show shear-thinning behaviour of pink-fleshed guava, pink-fleshed pomelo and soursop with flow behaviour index of 0.2217, 0.7507 and 0.6347, respectively. The final master-curve predicts shear stress at wide range of shear rates, i.e. between 10−2 and 106 s−1 for the pink-fleshed guava, 100 and 106 s−1 for the pink-fleshed pomelo and 100 and 107 s−1 for the soursop. The results provide useful information and effective technique to predict fruit juice concentrates behaviour affected by heat changes during processing.
Journal of Food Science and Technology – Springer Journals
Published: Feb 5, 2018
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