Rheology of clarified fruit juices. I: Peach juices

Ibarz, Albert; González, Carmen; Esplugas, Santiago; Vicente, Manuel E. Sastre de

doi:10.1016/0260-8774(92)90039-9

Cited by 57 publications

(66 citation statements)

References 6 publications

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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%

“…In case of enzyme clarified sapota juice soluble solids (sugars and acids) content plays a vital role in magnitude of viscosity. The increase in temperature significantly decreases the magnitude of viscosity, because of increase in thermal energy of the molecules which enhances mobility of molecules and increases inter-molecular spacing (Krokida et al 2001;Steffe 1992;Rao 2007 (Juszczak et al 2010), lime juice (Manjunatha et al 2012a), gooseberry juice (Manjunatha et al 2012b), tender coconut water (Manjunatha and Raju 2013), kiwi fruit juice (Goula and Adamopoulos 2011), clarified fruit juices such as orange, black currant, peach, pear, cherry, banana (Ibarz et al 1994;Ibarz et al 1992a;1992b;Ibarz et al 1989;khalil et al 1989), carrot juice (Vandresen et al 2009), sole juice , blueberry and raspberry juices (Nindo et al 2005), apple and pear juices (Ibarz et al 1987), black chokeberry juice (Juszczak et al 2009) Liquorice extract (Maskan 1999), aqueous carbohydrate solutions ).. The consistency coefficient k is increased with total soluble solid content as well as particle size and is decreased with increase temperature of watermelon juice (Sogi et al 2010).…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

“…Several investigators reported that clarified and depectinated juices and their concentrates exhibit Newtonian flow behaviour. (Juszczak and Fortuna 2004;Cepeda and Villaran 1999;Ibarz et al 1992aIbarz et al , b, 1987 …”

Section: Introductionmentioning

confidence: 99%

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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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Section: Effect Of Temperaturementioning

confidence: 99%

Section: Physicochemical Characteristicsmentioning

confidence: 99%

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

2013

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“…Ahmed and Ramaswamy (2004) studied the effects of temperature, total soluble solid content, α-amylase concentration, and pH on rheological characteristics of papaya puree using the response surface methodology. Several investigators reported that clarified and depectinated juices and their concentrates exhibit Newtonian flow behaviour (Ibarz et al 1987(Ibarz et al , 1992aCepeda & Villaran 1999;Juszczak & Fortuna 2004). Several authors used Newtonian equation for describing rheological behaviour of food products such as Pomegranate juice (Altan & Maskan 2005), Pekmez (Kaya & Balibagli 2002), Liquorice extract (Maskan 1999), however, certain juices with a low pulp content and soluble solid content less than 30 o Brix also behave like a Newtonian liquid (Krokida et al 2001) described as:…”

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confidence: 99%

Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate

Manjunatha¹,

Raju²,

Bawa³

2012

Czech J. Food Sci.

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Manjunatha S.S., Raju P.S., Bawa A.S. (2012): Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate. Czech J. Food Sci., 30: 456-466.The rheological behaviour of enzyme clarified Lime (Citrus aurontifolia L.) juice was studied as a function of the total soluble solid (TSS) content (7.3-55.7°Brix), corresponding water activity (a w ) (0.985-0.831) at different temperatures o C) using co-axial controlled stress rheometer. The rheological parameter shear stress was measured up to the shear rate of 600 s -1 . The investigation showed that the enzyme clarified lime juice and its concentrate behaved like a Newtonian fluid with the viscosity (η) being in the range 3.964 to 50.290 mPa s depending upon the concentration and temperature used. The temperature dependency on the viscosity of lime juice was described by Arrhenius equation (r > 0.99) and the activation energy (E a ) of viscous flow was in the range 4.151 to 26.050 kJ/mol depending upon the total soluble solids content. The effect of total soluble solid content on the flow activation energy was described by exponential type equation (r > 0.98) and that of water activity was described by both the power law and exponential equations (r > 0.99). The effect of total soluble solid content on the viscosity of lime juice followed the second order exponential equation (r > 0.99) at the temperature used. The effect of water activity on the viscosity was described by both the power law and exponential type relationship (r > 0.97). The equations relating to the combined effect of temperature and total soluble solids content/water activity on the viscosity of enzyme clarified lime juice were established.

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“…Muitas pesquisas evidenciam a influência de fatores como a concentração e a temperatura nos parâmetros reológicos de diversos produtos, sendo a relação de Arrhenius geralmente utilizada para descrever o efeito da temperatura na viscosidade dos alimentos líquidos [6,12,13,18,24].…”

Section: -Introduçãounclassified

Reologia do açúcar líquido invertido: influência da temperatura na viscosidade

Gratão¹,

Berto²,

Júnior³

2004

Ciênc. Tecnol. Aliment.

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-INTRODUÇÃOO açúcar líquido invertido é largamente empregado na produção de alimentos nos quais a coloração desta solução não interfere no padrão visual dos mesmos. É o caso das indústrias de panificação, laticínios, bebidas carbonatadas, sucos, recheios, licores, biscoitos, balas, caramelos e chocolates [3,16]. Um de seus principais benefícios é a capacidade de redução da atividade da água, fator determinante no prazo de validade de produtos. Além disso, estas soluções adoçantes são também utilizadas como agente espessante [11].O açúcar líquido invertido é o produto obtido da hidrólise ácida da sacarose, sob condições de aquecimento controlado, ou da hidrólise enzimática da sacarose a partir da enzima invertase [3,8,10]. Soluções de açú-cares invertidos podem apresentar de 10 a 100% de inversão. Estas soluções são mais densas, comparadas com soluções de sacarose e, por este motivo apresentam vantagens em relação à minimização da possibilidade de cristalização e do crescimento de bolores e leveduras [17].Outras vantagens podem ser citadas com relação ao seu emprego nas indústrias de alimentos: evita processos dispendiosos de diluição, armazenagem e transporte de açúcares sólidos, o que reduz custos de energia e minimiza a produção de dejetos industriais; possui cerca de 20% a mais de poder adoçante em comparação à sacarose pura; apresenta alta afinidade com a água diminuindo o ponto de congelamento, propriedade útil para produtos que são conservados em freezers [1]. Atualmente, o açúcar líquido invertido é utilizado tanto nas indústrias de alimentos e de bebidas, como nas indústrias farmacêutica e têxtil.O conhecimento da viscosidade de soluções de açú-car invertido é um fator de fundamental importância para os cálculos de engenharia que envolvem a seleção de equipamentos e o dimensionamento de bombas e tubulações, assim como para a implementação de um efetivo controle dos processos e garantia de qualidade do produto final. Como poucos estudos relatam o comportamento reológico deste produto [17], a modelagem e a otimização das operações unitárias envolvidas nas plantas de processo de açúcar invertido são dificultadas, uma vez que a viscosidade destas soluções é fortemente dependente da temperatura de trabalho.Diferentes equações têm sido utilizadas para descrever o comportamento do escoamento de alimentos líquidos, como o modelo de Newton da viscosidade [7,9], o modelo de Ostwald -de Waele [5,15,21] e o modelo de Herschel-Bulkley [14,23]. Muitas pesquisas evidenciam a influência de fatores como a concentração e a temperatura nos parâmetros reológicos de diversos produtos, sendo a relação de Arrhenius geralmente utilizada para descrever o efeito da temperatura na viscosidade dos alimentos líquidos [6,12,13,18,24].Devido à alta e diversa aplicação do açúcar invertido e à escassez de dados experimentais disponíveis na literatura, o conhecimento das características de escoamento e do efeito da temperatura na viscosidade deste produto se tornam indispensáveis. .

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Rheology of clarified fruit juices. I: Peach juices

Cited by 57 publications

References 6 publications

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

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

Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate

Reologia do açúcar líquido invertido: influência da temperatura na viscosidade

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