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Effect of temperature and concentration on rheological properties pomelo juice concentrates


Keshani, Samaneh and Abdullah, Luqman Chuah and Abdul Rahman, Russly (2012) Effect of temperature and concentration on rheological properties pomelo juice concentrates. International Food Research Journal, 19 (2). pp. 553-562. ISSN 1985-4668; ESSN: 2231-7546


Rheology is the science of deformation and flow behavior of fluid. Knowledge of rheological properties of fluid foods and their variation with temperature and concentration have been globally important for industrialization of food technology for quality, understanding the texture, process engineering application, correlation with sensory evaluation, designing of transport system, equipment design (heat exchanger and evaporator), deciding pump capacity and power requirement for mixing. The aim of this study was to determine the rheological behavior of pomelo juice at different concentrations (20-60.4%) and temperatures (23-60°C) by using a rotational rotational Haake Rheostress 600 rheometer. Pomelo juice was found to exhibit both Newtonian and Non-Newtonian behavior. For lower concentration the Newtonian behavior is observed while at higher concentration Non-Newtonian behavior was observed. Standard error (SE) method was selected on the basis to carry out the error analysis due to the best fit model. For the four models the values of SE show that the Herschel-Bulkley and Power Law models perform better than the Bingham and Casson models but Herschel-Bulkley model is true at higher concentration. The rheological model of pomelo juice, incorporating the effects of concentration and temperature was developed. The master-curve was investigated for comparing data from different products at a reference temperature of 40°C. Multiple regression analysis indicated Master-Curve presents good agreement for pomelo juice at all concentrations studied with R 2>0.8.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
Faculty of Food Science and Technology
Institute of Tropical Forestry and Forest Products
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Apparent viscosity; Arrhenius model; Bingham; Casson; Consistency coefficient; Flow behavior index; Herschel-Bulkley; Master-curve; Power law; Rheology; Shear rate; Standard error (SE)
Depositing User: Najah Mohd Ali
Date Deposited: 30 Nov 2015 05:21
Last Modified: 30 Nov 2015 05:21
URI: http://psasir.upm.edu.my/id/eprint/41045
Statistic Details: View Download Statistic

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