Viscosity changes in orange juice after ultrafiltration and evaporation

Hernández, Ernesto; Chen, C.S.; Johnson, J. P.; Carter, R.D.

doi:10.1016/0260-8774(94)00013-y

Cited by 66 publications

(37 citation statements)

References 12 publications

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“…Because jams consist as partly Newtonian and partly non-Newtonian they can be studied with the Sisko model [36].…”

Section: B Rheological Modelsmentioning

confidence: 99%

A Survey on Rheological Properties of Fruit Jams

Javanmard¹,

Endan²

2010

IJCEA

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Abstract-This paper presents the rheology and texture properties in some details to reveal the rheological measurements, and models involved with each detail. Additionally, the methods of color measurements and sensory evaluation were discussed briefly. Some optional methods that have been done in previous literature depicted a proposal for developing innovative techniques for rheological properties of jams. Factors that have an influence on quality of jam consist of color content, taste, flavor, and texture and nutritional value. All the parameters mentioned are affected from the nature of the raw material and the processing conditions. Hence, it is imperative to comprehend the rheological behavior of fruit products such as fruit purees and jams. Especially for pumping and processing where the chemical and physical characteristics can be varied. In this report, novel and important applications of rheology to food gels and gelation phenomena are covered. Furthermore, specialists that work in food should be knowledgeable about sensory assessment of foods therefore food rheologist have reached numerous unique contributions in sensory evaluation of viscosity that will be discussed concisely.

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“…Because jams consist as partly Newtonian and partly non-Newtonian they can be studied with the Sisko model [36].…”

Section: B Rheological Modelsmentioning

confidence: 99%

A Survey on Rheological Properties of Fruit Jams

Javanmard¹,

Endan²

2010

IJCEA

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“…There is a number of research works published about rheological properties of fruit juices [3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]. However, the scientific literature lacks information on the rheological characteristics of kiwifruit juice.…”

Section: Introductionmentioning

confidence: 99%

Rheological Models of Kiwifruit Juice for Processing Applications

Goula¹,

Adamopoulos²

2011

J Food Process Technol

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Rheological behavior of kiwifruit juice at different solids concentrations (13.5-30 o Brix) and different temperatures (25-65°C) was studied with the objective of defining suitable mathematical models for use in evaporation and other processing procedures. Kiwifruit juice samples exhibited pseudoplastic behavior and were characterized by the power law model. The flow consistency index decreased with an increase in temperature and a decrease in concentration, whereas there was no significant effect of temperature and concentration on flow behavior index. The apparent viscosity at a reference shear rate of 1.0 s -1 (μ α1 ) was used instead of the flow consistency index. The temperature and concentration effects on μ α1 were expressed with a single equation. At low shear rates, kiwifruit juice samples exhibited a thixotropic behavior, which turned to rheopectic at high shear rates. In addition, the Bostwick consistency levels were related to the apparent viscosity measurements and the flow consistency index values.

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“…Sucrose, with a higher molecular weight than either glucose or fructose, has a higher viscosity for a solution of the same concentration. Suspended particles remaining in the juice after depectinization and filtration processes may influence the viscosity of the juices (Hernandez et al 1995).…”

Section: Resultsmentioning

confidence: 99%

Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar

et al. 2013

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Ultrasound is non-thermal food processing technique that has been used in food processing very extensively for the last 10 years. The objective of this study was to investigate the effect of high power ultrasound and pasteurization on rheological properties (n and k) of apple, cranberry and blueberry juice and nectar. Samples were treated according the experimental design, with high power sonicator at ultrasound frequency of 20 kHz under various conditions (treatment time, temperature of sample and amplitude). Thermosonication and sonicaton of juice and nectar samples have been performed. It was found that all samples of untreated, pasteurized and ultrasonically treated apple, cranberry and blueberry juices and nectars shows non-Newtonian dilatant fluid characteristics (n>1). The interaction of treatment time and temperature of sample (BC) and temperature (C) of sample of apple juice had statistically significant effect on flow behavior index (n) for ultrasound treated apple juice. Interaction of treatment time and temperature of sample (BC) has statistically significant effect on the flow behavior index (n) for blueberry nectar. Also, there is statistically significant effect of temperature (C) of sample on consistency coefficient (k) for ultrasound treated apple juice.

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Viscosity changes in orange juice after ultrafiltration and evaporation

Cited by 66 publications

References 12 publications

A Survey on Rheological Properties of Fruit Jams

A Survey on Rheological Properties of Fruit Jams

Rheological Models of Kiwifruit Juice for Processing Applications

Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar

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