Density, viscosity and coefficient of thermal expansion of clear grape juice at different soluble solid concentrations and temperatures

Zuritz, Carlos A.; Puntes, Ernesto Muñoz; Mathey, H.H.; Pérez, Edmundo; Gascón, Alejandro; Rubio, Luis M.; Carullo, C.A.; Chernikoff, Raúl E.; Cabeza, Maria Silvina

doi:10.1016/j.jfoodeng.2004.10.026

Cited by 59 publications

(26 citation statements)

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“…On the contrary, Belibagli and Dalgic [17], Altan and Maskan [14], Nindo et al [15], Khalil, Ramakrishna, Nanjundaswamy and Patwardhan [34], and Rao, Cooley, and Vitali [35] reported that clarified sour-cherry, pomegranate, blueberry, raspberry, and banana juices and depectinized clarified apple juice exhibit Newtonian behavior at all concentrations and temperatures. According to Zuritz et al [16], the clarified juice concentrates have a Newtonian behavior, although Ibarz et al [21] have found a small pseudoplasticity in the flow of various fruit concentrates due to the presence of some soluble solids, mostly pectins and tartrates.…”

Section: Resultsmentioning

confidence: 99%

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Rheological Models of Kiwifruit Juice for Processing Applications

Goula¹,

Adamopoulos²

2011

J Food Process Technol

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Rheological behavior of kiwifruit juice at different solids concentrations (13.5-30 o Brix) and different temperatures (25-65°C) was studied with the objective of defining suitable mathematical models for use in evaporation and other processing procedures. Kiwifruit juice samples exhibited pseudoplastic behavior and were characterized by the power law model. The flow consistency index decreased with an increase in temperature and a decrease in concentration, whereas there was no significant effect of temperature and concentration on flow behavior index. The apparent viscosity at a reference shear rate of 1.0 s -1 (μ α1 ) was used instead of the flow consistency index. The temperature and concentration effects on μ α1 were expressed with a single equation. At low shear rates, kiwifruit juice samples exhibited a thixotropic behavior, which turned to rheopectic at high shear rates. In addition, the Bostwick consistency levels were related to the apparent viscosity measurements and the flow consistency index values.

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Section: Resultsmentioning

confidence: 99%

“…There is a number of research works published about rheological properties of fruit juices [3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]. However, the scientific literature lacks information on the rheological characteristics of kiwifruit juice.…”

Section: Introductionmentioning

confidence: 99%

Rheological Models of Kiwifruit Juice for Processing Applications

Goula¹,

Adamopoulos²

2011

J Food Process Technol

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“…Generally, the rheological properties of beverages have been described in many works. These are mainly orange and tomato juices (Ibarz, 1999;Giner et al, 1996, Tiziani et al, 2005; many works deal with grape juices (Zuritz et al, 2005;Arslan et al, 2005;Bayindirli, 1993) or milk (Kumbár and Nedomová, 2015). Still, the basic rheological properties of wine have been evaluated in only a few works.…”

Section: Introductionmentioning

confidence: 99%

Study of rheological behaviour of wines

Trávníček¹,

Burg²,

Krakowiak-Bal³

et al. 2016

International Agrophysics

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A b s t r a c t. This study deals with rheological properties of various wine varieties. Samples of the following wines were used for this experiment: André, Cabernet Moravia, Laurot, Saint Laurent, Gruner Veltliner, Pinot Blanc, Müller Thurgau, and Riesling Italico. These samples were obtained from wine produced from the grapes collected in the Czech Republic (Morava region, subregion Velke Pavlovice). In the first phase, the chemical composition of the samples was determined. The following chemical parameters were determined: total acidity, pH, content of the alcohol, reduced sugars, free SO 2 , total SO 2 , and volatile acids. In the second phase of the study, the physical properties of the samples were determined and the samples of the wines were subjected to rheological tests. These tests consisted in determination of apparent viscosity in relation to temperature, hysteresis loop tests, and apparent viscosity related to time. The dependence of the shear rate on the shear stress was described with the Herschel-Bulkley mathematical model. The experiment yielded the following findings: seven out of the eight samples behaved as non-Newtonian fluids at low temperature (5°C); non-Newtonian behaviour was changed into Newtonian at the temperature higher than 10 °C; non-Newtonian behaviour was characterised as thixotropic behaviour; the degree of thixotropy is relatively small and reaches 1.85 Pa s -1 ml -1 . K e y w o r d s: thixotropy, rheology, chemical properties, wine INTRODUCTION

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“…For the density, ρ f , of red must a correlation between density and its sugar content (ºBrix) was taken from the literature (Hidalgo -Togores, 2006). In the case of red must, the viscosity, η f , values used were obtained by a correlation versus concentration (°Brix) (Zuritz et al, 2005).…”

Section: Analysis Of the Filtrated Mustsmentioning

confidence: 99%