Modelling of rheological behaviour of pummelo juice concentrates using mastercurve.pdfVIP

Journal of Food Engineering 93 (2009) 134–140 Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: /locate/jfoodeng Modelling of rheological behaviour of pummelo juice concentrates using master-curve N.L. Chin a,*, S.M. Chan a, Y.A. Yusof a, T.G. Chuah b, R.A. Talib a a Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia b Department of Chemical and Environmental Engineering, Faculty of Engineering, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia a r t i c l e i n f o a b s t r a c t Article history: The rheological behaviour of freeze-dried-concentrated pummelo juice was modelled to investigate the Received 8 September 2008 effects of temperature and concentration on its fluid type and viscosity using a rotational viscometer at Received in revised form 8 January 2009 shear rates ranging from 1 to 400 s1. The effect of concentration measured by its total soluble solids con- Accepted 9 January 2009 tent resulted in the juice concentrates behaving towards shear thinning or pseudoplastic behaviour with Available online 27 January 2009 flow behaviour index values, n 1. Temperature increase from 6 to 75 C produced a reversing effect of the shear thinning behaviour from the increase of n values at all three investigated concentrations, 20, 30 Keywords: and 50 Brix. The cons