Viscosity of tangerine and lemon juices as a function of temperature and concentration

Abstract

Viscosities of two fruit (lemon and tangerine) juices have been measured with a capillary flow technique. Measurements were made in the temperature range from 303 to 393 K. The range of concentration was between 15 and 40°Brix for tangerine juice and between 17 and 45°Brix for the lemon juice. The total uncertainty of viscosity and temperature measurements was estimated to be <0.5% at low concentrations and up to 1.5% at high concentrations and 0.025 K, respectively. The effect of temperature and concentration on viscosity of tangerine and lemon juices was study. The measured values of the viscosity were used to calculate the temperature, ( ¶ ln g/ ¶T) x , and concentration, ( ¶ ln g/ ¶x) T , coefficients for each juice. The Arrhenius type correlation equations for viscosity were used to represent the temperature dependence of viscosity. The values of the Arrhenius equation parameters (flow activation energy, E a , and g ¥ ) were calculated for the measured viscosities of tangerine and lemon juices as a function of concentration. Different theoretical models for the viscosity of fruit juices were stringently tested with new accurate measurements on tangerine and lemon juices. The predictive capability of the various models was studied. The concentration and temperature dependence behavior of the viscosity of tangerine and lemon juices are discussed in light of the various theoretical models for viscosity of fruit juices. The applicability and predictive capability of the models used previously for aqueous solutions to represent the effect of temperature and concentration on viscosity of fruit juices was also studied. New model was developed to represent the combined effect of temperature and concentration on the viscosity of the juices. The average absolute deviation between measured and calculated values from this correlation equation for the viscosity was 0.8% and 2.1% for tangerine and lemon juices, respectively.

Study of different fouling mechanisms during membrane clarification of red plum juice

“…Changing temperature from 30 to 40 °C decreased standard‐fouling intensity by 16%. As reported in several works (Wang et al ., ; Magerramov et al ., ,b), feed viscosity is reduced by increasing temperature; therefore, permeate flux increased during membrane treatment with the increase in temperature. Mathematical modelling of fluid behaviour in microfiltration systems by Mirsaeedghazi et al .…”

Measurement and Modeling of Aqueous Solutions' Viscosity of Hydrolyzed Acrylic Fiber

“…It has been shown that polyacrylonitrile degrades and nitriles hydrolyze completely in water at 210 o C for 3 hours [7]. The hydrolysis solutions contain carboxylic acid, ammonium carboxylate, amide, imide, et al There are many model equations to represent the relationship of the viscosity of polyelectrolyte solutions, temperature and concentration [8][9][10][11][12]. Some of those are listed in table 2.…”

Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil

“…Viscosity is an important parameter of liquid foods (Magerramov et al ., 2007; Viswanath et al ., 2007). This property is widely considered and applied across industries to design food processes (Magerramov et al ., 2007); control qualities of food products (Silva et al ., 2017) and understand the rheological properties of food materials (Afoakwa et al ., 2009).…”

“…Viscosity is an important parameter of liquid foods (Magerramov et al ., 2007; Viswanath et al ., 2007). This property is widely considered and applied across industries to design food processes (Magerramov et al ., 2007); control qualities of food products (Silva et al ., 2017) and understand the rheological properties of food materials (Afoakwa et al ., 2009). Especially, with respect to handling processes involving high viscous liquid medium, there is a major concern about the efficiency of food manufacturing lines due to higher pumping power and operational cost required to transfer the fluid in processing facilities (Viswanath et al ., 2007; Amamcharla et al ., 2017).…”