Flow Properties of Low‐Pulp Concentrated Orange Juice: Effect of Temperature and Concentration
- 1 May 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (3) , 882-888
- https://doi.org/10.1111/j.1365-2621.1984.tb13233.x
Abstract
Three 65° Brix low‐pulp concentrated orange juice (COJ) samples, between −19 and 30°C were shear‐thinning (pseudoplastic) fluids with negligible magnitudes of yield stress. The simple power law model fit welt the shear rate‐shear stress data. For one sample, the Powell‐Eyring model also described the data well. The Arrhenius model described the effect of temperature on the apparent viscosity and the consistency index of the power law model. The activation energy of flow (Ea) was 10.7 ± 0.2 kcal/g mole. The models of Harper and El Sahrigi and Christiansen and Craig were suitable for describing the combined effect of temperature and shear rate. The magnitude of Ea decreased with decrease in concentration. Apparent viscosity and K increased exponeitially with concentration.This publication has 17 references indexed in Scilit:
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