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Rheological properties of sour‐cherry juice and concentrate
Author(s) -
Belibağli Kadir B.,
Dalgic Ali C.
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01578.x
Subject(s) - rheology , arrhenius equation , chemistry , rheometer , fruit juice , viscosity , apparent viscosity , food science , thermodynamics , activation energy , organic chemistry , physics
Abstract Rheological properties of sour cherry juice were determined by a Controlled Stress Rheometer. Sour cherry juice with different solid contents (40, 45, 50, 55, 60, 65, 68.5 and 70 Brix) was prepared using a rotary evaporator after squeezing and filtration of sour cherries. The rheological behavior of these concentrates was studied in the temperature range of 5, 10, 20, 30, 40, and 50°C. Sour cherry juice was found to exhibit Newtonian behavior. The effect of temperature on viscosity can be described by means of an Arrhenius equation. Activation energies appeared in the range of 22.44–73.49 kJ/mol with increasing concentration. To study effect of concentration on the viscosity, power‐law and exponential equations were used. Finally, two equation describing the combined effect of temperature and soluble solids content on the viscosity of concentrated sour cherry juice were obtained.