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EFFECT OF TEMPERATURE ON VISCOSITY OF FRUIT JUICES AND PUREES
Author(s) -
SARAVACOS G. D.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb12119.x
Subject(s) - viscometer , shear thinning , chemistry , food science , rheology , viscosity , orange juice , newtonian fluid , fruit juice , brix , apparent viscosity , thermodynamics , materials science , composite material , physics , sugar
SUMMARY: The viscosities of selected fruit juices and purees were measured with a coaxial‐cylinder viscometer in the temperature range 20–70°C. Depectinized apple juice and Concord grape juice were Newtonian fluids at all concentrations and their viscosity decreased considerably at higher temperatures. Cloudy apple and orange juices changed from Newtonian to pseudoplastic at concentrations higher than 50 and 20° Brix. respectively. Temperature had a smaller effect on viscosity of cloudy juices than of clear juices. The apparent viscosity of fruit purees (pseudoplastic fluids) decreased slightly at higher temperatures. The activation energy for flow increased with the juice concentration and decreased with the presence of suspended particles in the fruit product. The data and conclusions are useful in the design and operation of efficient food‐processing equipment.