Modelling of rheological behaviour of pummelo juice concentrates using master-curve

被引：91

作者：

Chin, N. L. ^{[1
]}

Chan, S. M. ^{[1
]}

Yusof, Y. A. ^{[1
]}

Chuah, T. G. ^{[2
]}

Talib, R. A. ^{[1
]}

机构：

[1] Univ Putra Malaysia, Fac Engn, Dept Proc & Food Engn, Upm Serdang 43400, Selangor, Malaysia

[2] Univ Putra Malaysia, Fac Engn, Dept Chem & Environm Engn, Upm Serdang 43400, Selangor, Malaysia

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 93卷 / 02期

关键词：

Rheological model; Master-curve; Modelling; Pummelo juice concentrate; Power law; PINK GUAVA JUICE; PHYSICAL-PROPERTIES; THERMOPHYSICAL PROPERTIES; FLOW PROPERTIES; FRUIT JUICES; ORANGE JUICE; APPLE JUICE; TEMPERATURE; VISCOSITY; DENSITY;

D O I：

10.1016/j.jfoodeng.2009.01.005

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The rheological behaviour of freeze-dried-concentrated pummelo juice was modelled to investigate the effects of temperature and concentration on its fluid type and viscosity using a rotational viscometer at shear rates ranging from 1 to 400 s(-1). The effect of concentration measured by its total soluble solids content resulted in the juice concentrates behaving towards shear thinning or pseudoplastic behaviour with flow behaviour index values, n < 1. Temperature increase from 6 to 75 degrees C produced a reversing effect of the shear thinning behaviour from the increase of n values at all three investigated concentrations, 20, 30 and 50 degrees Brix. The consistency coefficient decreases with temperature but increases with total soluble solid contents. Modelling the rheological behaviour of pummelo juice concentrates using the master-curve yielded results over a range of temperature to overlap on a single line, which allows generalisation of flow behaviour and characteristics. The master-curve plots confirmed that the juice viscosity and pseudoplasticity increase with concentration with high regression coefficients, R-2 > 0.98. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：134 / 140

页数：7

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