Rheological behaviour of sloe (Prunus spinosa) fruit juices

Ibarz, Albert; Garvín, Alfonso; Costa, José Maria Correia da

doi:10.1016/0260-8774(95)00024-0

Cited by 53 publications

(55 citation statements)

References 5 publications

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“…A decrease in the consistency coefficient (K) was observed at higher temperatures signifying a decrease in viscosity as a function of temperature. The significant influence of temperature on the viscosity of bio-materials was reported by previous researchers (Sharoba et al, 2005;Ibarz et al, 1996). Koocheki et al (2009) observed a decline in flow behavior index (n) with temperature of tomato ketchup, which indicates higher pseudoplasticity at higher temperature.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 77%

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Alamri

Mohamed

Hussain

et al. 2013

FSTR

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The physical properties of chickpeas (CP) (Cicer arietinum var. surutato) and Turkish dry beans (TB) (Phaseolus vulgaris var. pinto) starches, as affected by Abelmoschus esculentus extract (OE), were examined. The properties were examined by rapid visco-analyzer (RVA), Brookfield viscometer, differential scanning calorimetry (DSC), and texture analyzer. The extract (OE) was added at 5, 10, and 15% of the starch to develop dry or wet blends. The RVA revealed that the peak and final viscosity as well as the setback of both starches were reduced in the presence of OE. The higher peak temperature (DSC) of the blends indicates slower starch gelatinization. Brookfield profiles demonstrated increase in shear stress at higher shear rate confirming pseudoplasticity of the system (n < 1). Arrhenius type model showed that starch blends viscosities exhibited higher activation energy indicating temperature dependency. Generally, it can be concluded that OE has changed the properties of the starches, particularly, by decreasing viscosity, setback, and pseudoplasticity, gel hardness, and increasing syneresis of gels.

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Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 77%

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Alamri

Mohamed

Hussain

et al. 2013

FSTR

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“…The frequency factor (η ∞ ) is significantly (p <0.05) decreased with increase in total soluble solid content and reported in Table 3 Therefore, temperature had a greater effect on viscosity at higher soluble solid contents. When temperature increased, the thermal energy of the molecules and intermolecular spacing increased significantly, which lead to decrease in the magnitude of viscosity (Steffe 1992 Ibarz et al 1994;Ibarz et al 1992a;1992b;Ibarz et al 1989;Ibarz et al 1996;khalil et al 1989;Shamsudin et al 2007;Sharoba and Ramadan 2011). The Arrhenius equation was satisfactorily described the temperature dependency of viscosity of model solutions such as sucrose, glucose, fructose and the flow activation energy was correlated with solute content by unique equation as a function of an effective volumetric fraction of solute ).…”

Section: Effect Of Temperaturementioning

confidence: 99%

“…Several authors have used different equations to describe the combined effect of temperature and soluble solid content on viscosity of the fluids (Juszczak et al 2009;Juszczak et al 2010;Ibarz et al 2009;Altan and Maskan 2005;Kaya and Sozer 2005;Giner et al 1996;Ibarz et al 1996;Nindo et al 2005;Manjunatha et al 2012aManjunatha et al , 2012bManjunatha and Raju 2013;Juszczak and Fortuna 2004;Nindo et al 2007). The model equations were Power law type :…”

Section: Effect Of Water Activitymentioning

confidence: 99%

Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures

2013

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Rheological behaviour of enzyme clarified sapota (Achras sapota L.) juice at different temperatures (10 to 85°C) and total soluble solid content (10.2 to 55.6°brix) corresponding to a water activity (a w ) (0.986 to 0.865) was studied using controlled stress rheometer by coaxial cylinders attachment. The rheological parameter shear stress (Pa) was measured upto a shear rate of 1,000 s . The investigation showed that the enzyme clarified sapota juice and its concentrates behaved like a Newtonian liquid and the viscosity (η) values were in the range 4.340 to 56.418 mPa s depending upon temperature and concentration studied. The temperature dependency of viscosity of enzyme clarified sapota juice was described by Arrhenius equation (r >0.94) and activation energy (E a ) for viscous flow was in the range 5.218 to 25.439 KJ/mol depending upon concentration. The effect of total soluble solid content on flow activation energy was described by exponential relationship (r > 0.95, rmse% <13.5, p <0.01) and that of water activity was described by power law relation (r >0.99, rmse% <5.80, p <0.01). The effect of total soluble solid content on viscosity of enzyme clarified sapota juice followed second order exponential type relationship (r >0.99, rmse%<3.53) at the temperature used. The effect of water activity on viscosity of enzyme clarified sapota juice followed power law equation (r >0.98, rmse%< 4.38). A single equation representing combined effect of temperature and total soluble solid content/water activity on viscosity of enzyme clarified sapota was established.

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“…Activation energy and effect of temperature on viscosity were calculated using Arrhenius-type equation as mentioned by Ibarz et al 29 The equation is: . The pH values not significantly decreased from 4.29 to 4.23, while the titratable acidity contents significantly increased during processing from 0.447 to 3.001g 100g -1 as citric acid, respectively.…”

Section: Activation Energy and The Effect Of Temperature On Viscositymentioning

confidence: 99%

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Shatta¹,

Youssef²,

Sanabani³

et al. 2017

MOJFPT

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Tomato paste is used for color and taste of food preparations. Tomato pastes are potentially rich sources of dietary phytonutrients might contribute important health benefits to consumers. Twenty one samples from five processing steps were collected in-line processing of tomato paste (cold-break) to follow-up the changes of some quality attributes of tomato juice to paste and to investigate the relationship between some rheological properties and pectin fractions, as well as the relation between the Hunter color readings, beta-carotene and lycopene contents. The results showed that, the rheological values, pectin fractions, lycopene and beta-carotene contents were increased significantly during concentration of tomato juice to paste. Lycopene and total carotenoids contents were well correlated with Hunter color parameters ( =0.80-0.93). During concentration process, the studied rheological properties of tomato juice had positive correlations with total and pectin fractions contents. Exponential regression produced a better fit with total, oxalate soluble and water soluble pectins ( =0.83-0.94), while linear regression with acid soluble pectin content produced a good correlation ( =0.93-0.95).This investigation is useful for whom concern with tomato paste processing (cold-break).

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Rheological behaviour of sloe (Prunus spinosa) fruit juices

Cited by 53 publications

References 5 publications

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

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