Mathematical Models for Prediction of Rheological Parameters of Pineapple Juice

Dak, Manish; Verma, Radha Charan; Jain, Manoj

doi:10.2202/1556-3758.1285

Cited by 12 publications

(7 citation statements)

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“…Viscosity is one of the most important physical properties of a fluid system [23]. Viscosity changes with shear rate, temperature, pressure, moisture, and concentration; all these changes can be modelled by equations [24,25]. Studies on viscosity have been performed on pineapple juice, vegetable oil, etc.…”

Section: Introductionmentioning

confidence: 99%

A Laboratory Study of the Effect of Temperature on Densities and Viscosities of Binary and Ternary Blends of Soybean Oil, Soy Biodiesel and Petroleum Diesel Oil

Aworanti¹,

Agarry²,

Ajani³

2012

ACES

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The depletion of world petroleum reserves and the increased environmental concerns have stimulated the search for alternative sources for petroleum based fuel. The possibility of using vegetable oils as fuel has been recognized, however, due to its high viscosities and low volatilities makes it inefficient for most combustion engines and thus the need to get them chemically altered or transesterified to obtain fatty alkyl esters of the oil (biodiesel). In this study, binary and ternary blends of biodiesel were produced and the effect of temperature on their viscosity and density was investigated. Biodiesel was produced from soybean oil by transesterification of the oil with methanol using potassium hydroxide as a catalyst at a temperature of 60˚C in a batch reactor. Binary and ternary blends of the soy-biodiesel were prepared with soy bean oil and petroleum diesel fuel, respectively. Viscosities and densities of the binary and ternary blends were measured at different temperatures of 20˚C to 90˚C as to determine the effect of temperature on viscosities and densities of the blends. The properties of the soy-biodiesel produced were compared with ASTM standard and found to be within the limits. The results show that the viscosities and densities of both the binary and ternary blends are temperature dependent. The viscosities of binary and ternary blends decreased nonlinearly with temperature, while their densities decreased linearly with temperature. The variation of temperature with viscosity and density of the blends was correlated and the polynomial equation offered the best correlation between temperature and viscosity, while linear equation gave the best correlation between temperature and density. In conclusion, the efficiency of binary and ternary blends of biodiesel in combustion engines is dependent on the viscosity and density of the blends which are invariably temperature dependent.

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Section: Introductionmentioning

confidence: 99%

A Laboratory Study of the Effect of Temperature on Densities and Viscosities of Binary and Ternary Blends of Soybean Oil, Soy Biodiesel and Petroleum Diesel Oil

Aworanti¹,

Agarry²,

Ajani³

2012

ACES

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“…2007), tomato concentrate (Dak et al . 2008a), yoghurt (Mullineux and Simmon 2008), pineapple juice (Dak et al . 2008b), dragon fruit juice (Chuah et al .…”

Section: Introductionmentioning

confidence: 99%

Influence of Temperature and TSS on Performance of Evaporation and Rheological Properties of Pineapple Concentration by Microwave Vacuum

Assawarachan

Noomhorm

2011

J Food Process Engineering

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In the first part of this study, pineapple juice concentrated by microwave vacuum evaporation (MVE) and rotary vacuum evaporation (RVE) process were compared in terms of evaporation rate, electrical energy, color and apparent viscosity (m a ). MVE provided 2.21 times higher evaporation rate and used 5.32 times less energy than RVE. Pineapple juice concentrates from MVE gave better color quality than from RVE at the same evaporation condition. However, there was a significant difference in m a of pineapple juice concentrates between the two evaporation methods. The second part was to investigate the effect of temperature and total solid soluble (TSS) on rheological behavior of concentrate pineapple juice from MVE. The values of consistency coefficient (k) were in the range of 23. 855-257.771 Pa·s n , which decreased with the increasing temperature and concentration. The effect of temperature on k was described by Arrhenius model. The activation energy of k was in the range of 9.74-10.13 kJ/mol K. The power equation showed that the consistency coefficient non-linearly increased with an increase in concentration. The effect of temperature and concentration on k of pineapple juice concentrate could be determined in terms of single logarithmic. Predicted models were developed to calculate k as a function of temperature and concentration. The result of validation showed the suitability of the mathematical model prediction in describing k of pineapple juice concentrate.

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“…Also Goula et al, 2011, examined the rheological properties of kiwifruit juice. The rheological properties of pineapple juice were studied by Dak et al, 2008 at different concentrations. As a result, the increase in temperature and concentration influenced the behavioral index of power law model.…”

Section: = μγmentioning

confidence: 99%

Rheological Properties of Watermelon Juice as Affected by Concentration

Sani¹,

Sharifi²,

Mortazavi³

2018

MJS

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Rheological properties are presented based on the flow behavior and the deformation of a substance by the action of stress. Among the juices, watermelon is very popular and also very nutritious. In this research, the flow behavior of watermelon juice was determined at concentrations of 40, 50 and 60 0 Brix and temperatures of 15, 20 and 30 °C.Shear stress data obtained from juices were fitted with rheological models including Newtonian, power law. Also, concentration relation and temperature was determined by Arnius model and exponential law models. Based on the results obtained, both temperature and concentration decreased n values but increased K values. The power law model was also able to predict the dependence on apparent viscosity with concentration with high precision. The combined Arnius-power law model showed a high compliance for the effect of concentration-temperature on the apparent viscosity. It can be concluded that the temperature and concentration completely affect the rheological properties of Iranian watermelon juices

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Mathematical Models for Prediction of Rheological Parameters of Pineapple Juice

Cited by 12 publications

References 0 publications

A Laboratory Study of the Effect of Temperature on Densities and Viscosities of Binary and Ternary Blends of Soybean Oil, Soy Biodiesel and Petroleum Diesel Oil

A Laboratory Study of the Effect of Temperature on Densities and Viscosities of Binary and Ternary Blends of Soybean Oil, Soy Biodiesel and Petroleum Diesel Oil

Influence of Temperature and TSS on Performance of Evaporation and Rheological Properties of Pineapple Concentration by Microwave Vacuum

Rheological Properties of Watermelon Juice as Affected by Concentration

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