Modelling of rheological behaviour of guava, pomelo and soursop juice concentrates via shear rate-temperature-concentration superpositioning

Modelling of rheological behaviour of guava, pomelo and soursop juice concentrates via shear... 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Modelling of rheological behaviour of guava, pomelo and soursop juice concentrates via shear rate-temperature-concentration superpositioning

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Publisher
Springer India
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-017-3024-7
Publisher site
See Article on Publisher Site

Abstract

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

Journal of Food Science and TechnologySpringer Journals

Published: Feb 5, 2018

References

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