English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

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 (aw) (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(-1). 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 &gt; 0.94) and activation energy (Ea) 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 &gt; 0.95, rmse% &lt;13.5, p &lt; 0.01) and that of water activity was described by power law relation (r &gt; 0.99, rmse% &lt;5.80, p &lt; 0.01). The effect of total soluble solid content on viscosity of enzyme clarified sapota juice followed second order exponential type relationship (r &gt; 0.99, rmse% &lt; 3.53) at the temperature used. The effect of water activity on viscosity of enzyme clarified sapota juice followed power law equation (r &gt; 0.98, rmse% &lt; 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.

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