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


Chin, Nyuk Ling and Chan, S. M. and Yusof, Yus Aniza and Chuah, T. G. and A. Talib, Rosnita (2009) Modelling of rheological behaviour of pummelo juice concentrates using master-curve. Journal of Food Engineering, 93 (2). pp. 134-140. ISSN 0260-8774


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°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°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, R2>0.98.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1016/j.jfoodeng.2009.01.005
Publisher: Elsevier
Keywords: Rheological model; Master-curve; Modelling; Pummelo juice concentrate; Power law
Depositing User: Fatimah Zahrah @ Aishah Amran
Date Deposited: 26 Dec 2014 12:57
Last Modified: 04 Nov 2015 01:34
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfoodeng.2009.01.005
URI: http://psasir.upm.edu.my/id/eprint/15676
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