Modeling of rheological properties of cloudy apple juice using master curve

Abstract

The effect of temperature and concentration on the rheological behavior of pasteurized apple juice has been studied using a rotational rheometer at shear rates ranging from 0.5 to 12 s −1. The rheological properties were measured at different conditions changing from 10°C to 60°C and from 15°Brix to 40°Brix. On the basis of the obtained results, flow curves were prepared and consistency coefficients and flow indexes were determined. The superposition technique was applied to model behavior of apple juice. The obtained master curve is very important for the industry because it shows the apple juice in the whole range of temperature and soluble solid content. The influence of temperature on consistency coefficient was well described by the Arrhenius equation with activation energy values between 23.3 and 33.6 kJ⋅mol −1. A single equation was proposed for describing the combined effect of temperature, concentration, and shear rate on shear stress at constant flow behavior index. The model can be useful for the easy comparison of the rheological properties of different fluid food.

Amylase Based Clarification of Apple, Orange and Grape Juice

“…Polysaccharides including starch are mainly responsible for the turbidity of juices. Starch also resulted in slowing down the filtration rate, membrane fouling, gel formation in concentrated solutions and haziness [15]. Therefore, destarching is an essential step for juice clarification.…”

Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree

“…Therefore, the power law model can be chosen as the best-fitted model for describing the rheological characteristics of mulberry puree. Several studies have reported that the power law model was the best-fitted model for rheological behaviors of cloudy apple juice [Kobus et al, 2019], malbec grape juice concentrates [Evangelista et al, 2020], and orange pulp [Payne & Reyes-de-Corcuera, 2021].…”

“…Nevertheless, there was a decreasing tendency of flow behavior index as the temperature increased with the most noticeable effect in the fresh puree. The independence of flow behavior index on temperature was also shown for guava juice concentrates [Abdullah et al, 2018], grape juice [de Castilhos et al, 2018], and cloudy apple juice [Kobus et al, 2019]. Findings from studies reporting the effect of ohmic heating on rheological behaviors of fruit products varied.…”

“…The effect of temperature on the viscosity of mulberry puree was determined using the consistency coefficient value with the pseudo Arrhenius equation below [Kobus et al, 2019]:…”

“…a The same letter in the same group indicates an insignificant difference between samples (p≥0.05). elevation significantly decreased the consistency coefficient and the overall viscosity of fruit juice and puree [de Castilhos et al, 2018;Deshmukh et al, 2015;Evangelista et al, 2020;Kobus et al, 2019;Ribeiro et al, 2018]. Temperature elevation in fluid enhances the thermal energy of molecules, which results in a higher degree of molecular agitation and reduction of the intermolecular force, hence decreasing the fluid viscosity [Abdullah et al, 2018;Deshmukh et al, 2015;Evangelista et al, 2020;Kobus et al, 2019].…”