Citation
Shamsudin, Rosnah and Wan Daud, Wan Ramli and Takrif, Mohd Sobri and Hassan, Osman and Ilicali, Coskan
(2009)
Rheological properties of Josapine pineapple juice at different stages of maturity.
International Journal of Food Science and Technology, 44 (4).
pp. 757-762.
ISSN 0950-5423; ESSN: 1365-2621
Abstract
The rheological behaviour of Josapine pineapple juice with at various maturity stages was studied at a wide range of temperature (5–65 °C) and concentration (4–14 °Brix) using a rotational rheometer as the measuring system. The results show that josapine pineapples juice demonstrated a Newtonian behavior and is influenced by maturity stage, temperature and concentration. The Arrhenius typed equation successfully describe the effect of temperature on the viscosity, on the other hand, the effect of concentration can be described better using exponential equation. Finally, an equation describing the combined effect of temperature and concentration on viscosity at different stages of maturity was successfully developed.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Engineering |
| DOI Number: | https://doi.org/10.1111/j.1365-2621.2008.01893.x |
| Publisher: | Blackwell Publishing |
| Keywords: | Fruit juice; Pineapple; Rheology; Viscosity. |
| Depositing User: | Fatimah Zahrah @ Aishah Amran |
| Date Deposited: | 03 Jan 2014 02:17 |
| Last Modified: | 03 Jan 2014 02:17 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1365-2621.2008.01893.x |
| URI: | http://psasir.upm.edu.my/id/eprint/16576 |
| Statistic Details: | View Download Statistic |
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