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Flow Properties of Low‐Pulp Concentrated Orange Juice: Effect of Temperature and Concentration
Author(s) -
VITALI A. A.,
RAO M. A.
Publication year - 1984
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.1365-2621.1984.tb13233.x
Subject(s) - arrhenius equation , chemistry , shear rate , shear thinning , activation energy , orange juice , power law , apparent viscosity , thermodynamics , pulp (tooth) , shear stress , power index , brix , rheology , food science , mathematics , physics , organic chemistry , medicine , statistics , pathology , sugar , mathematical economics
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 (E a ) 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 E a decreased with decrease in concentration. Apparent viscosity and K increased exponeitially with concentration.