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Rheological Properties of Prune Juice
Author(s) -
BOLIN H. R.
Publication year - 1981
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.1365-2621.1981.tb15372.x
Subject(s) - viscosity , chemistry , food science , rheology , diffusion , apparent viscosity , raw material , chromatography , materials science , thermodynamics , composite material , physics , organic chemistry
The effect of preparation procedures, raw material and additives on prune juice viscosity was investigated. Prune juice preparation procedure had the greatest effect on juice viscosity of any parameters studied, with the disintegration process producing juice having higher viscosity than the diffusion process. Juice viscosity decreased during elevated storage temperatures. Also, prune size and maturity influenced viscosity, with smaller prunes harvested early in the season producing juice with higher viscosities. In diffusion juice extraction, the first leach product had a lower viscosity, lighter color and higher potassium content that the rest. Prune concentrate over 45° brix exhibited dilatant properties.