Rheological Behaviour of Clarified Mango Juice Concentrates

Abstract

The rheological behaviour of clarified mango juice was measured at temperatures 15–85C and concentrations 15–66 °Brix, using a rotoviscometer. Mango juice free of pectin and pulp behaves as a Newtonian fluid. The effect of temperature can be described by an Arrhenius‐type equation. The activation energy for viscous flow was in the range of 1.64–8.44 kcal/g‐mol, depending on the concentration. The effect of concentration was modelled better by an exponential relationship than a power‐law relationship. Simple equations are proposed for describing the combined effect of temperature and soluble solids content on the juice viscosity.

Rheological behavior of cooked rice flour dispersions in steady and dynamic shear

“…The apparent viscosity values decreased with increase in temperature from 25 to 70°C. A reasonably good agreement was obtained when these results were compared with those reported in previous studies of Chinese rice flour dispersions (Wang et al, 1999) and fluid food products (Castaldo, Palmieri, Voi, & Costabile, 1990;Constenla, Lozanno, & Crapiste, 1989;Singh & Eipeson, 2000;Telis-Romero, Cabra, Gabas, & Telis, 2001;Vitali & Rao, 1982, 1984Yoo, 2001Yoo, , 2003. The observed decreases of viscosity values can be attributed to the increase of intermolecular distances as a result of thermal expansion with increasing temperature (Constenla et al, 1989).…”

“…In general, power type model was found to be suitable for tomato concentrate (Rao, Bourne, & Cooley, 1981), guava puree (Vitali & Rao, 1982), riceblackgram suspension (Bhattacharya & Bhat, 1997), and Chinese rice flour dispersion (Wang et al, 1999). Thevxponential model was also found to be more applicable for Rosselle extract (Hassan & Hoban, 1998), concentrated fruit juice (Singh & Eipeson, 2000) and ginseng extract (Yoo, 2003). g a;100 ¼ g 1 C a 1 ð5Þ g a;100 ¼ g 2 expða 2 CÞ ð 6Þ…”

Modelling of rheological behaviour of pummelo juice concentrates using master-curve

“…This activation energy value is in a reasonable range for juice products (Rao, 1986). There are inconsistent reports about changes of activation energy with concentration as increase with concentration is reported in Ibarz et al (1994), Giner et al (1996), Singh and Eipeson (2000), Kaya and Belibagli (2002), Altan Dak et al (2007). Saravacos (1970) reported that the activation energy decreases with the presence of suspended particles in the fruit juice.…”

Density, thermal expansion coefficient, and rheological behaviour of meat extract under different temperatures and solids concentrations

“…This same lack of adjustment was observed in previous studies when modelling the consistency coefficient as a function of concentration. [22,[32][33][34] The difficulty in applying theoretical models to correlate rheological parameters with temperature in concentrations > 30 g soluble solids /100 g solution could be explained by attributing these deviations from the ideal to physicochemical changes that may occur in macromolecules in suspension, such as protein coagulation and denaturation. Changes in the composition and structural organization of macromolecules are probable when products with high solids concentrations, such as meat extract, are subjected to intense thermal treatment.…”