FLOW PROPERTIES OF LOW-PULP CONCENTRATED ORANGE JUICE: SERUM VISCOSITY AND EFFECT OF PULP CONTENT.

Type of article: Article

Summary

65 DEG BRIX SERUM SAMPLES FROM FOUR CONCENTRATED ORANGE JUICES BETWEEN 254 AND 303 K (-19 AND 30 DEG C), WERE MILDLY SHEAR-THINNING FLUIDS WITH NEGLIGIBLE YIELD STRESS. THE POWER LAW MODEL DESCRIBED WELL THE FLOW DATA. THE POWER LAW PARAMETERS WERE DETERMINED AS A FUNCTION OF PULP CONTENT (0-11%). AT A FIXED TEMPERATURE, THE APPARENT VISCOSITY AND THE CONSISTENCY INDEX INCREASED EXPONENTIALLY WITH PULP CONTENT. THE ACTIVATION ENERGY OF FLOW DECREASED WITH INCREASE IN PULP CONTENT AND REACHED A CONSTANT VALUE OF ABOUT 10.2 KCAL/GMOLE. DATA ON A HIGH-PULP (21.2%), SAMPLE, INDICATED THE PRESENCE OF YIELD STRESS, PARTICULARLY AT LOW TEMPERATURES.

Details

Original title: FLOW PROPERTIES OF LOW-PULP CONCENTRATED ORANGE JUICE: SERUM VISCOSITY AND EFFECT OF PULP CONTENT.
Record ID : 1985-1622
Languages: English
Publication date: 1984
Source: Source: J. Food Sci.
vol. 49; n. 3; 1984.05-06; 876-881; 3 fig.; 9 tabl.; 24 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food engineering;
Beverages
Keywords: Viscosity; Calculation; Orange; Fruit juice; Flow; Concentration