UPM Institutional Repository

Rheological properties of Josapine pineapple juice at different stages of maturity.


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


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.

Download File

Full text not available from this repository.

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

Actions (login required)

View Item View Item