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Rheological properties of Josapine pineapple juice at different stages of maturity
Author(s) -
Shamsudin Rosnah,
Wan Daud Wan Ramli,
Takrif Mohd Sobri,
Hassan Osman,
Ilicali Coskan
Publication year - 2009
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.1365-2621.2008.01893.x
Subject(s) - rheology , rheometer , maturity (psychological) , arrhenius equation , viscosity , chemistry , thermodynamics , food science , materials science , activation energy , physics , organic chemistry , psychology , developmental psychology
Summary The rheological behaviour of Josapine pineapple juice with at various maturity stages was studied at a wide range of temperature (5–65 °C) and concentration (4–14 °Brix) using a rotational rheometer as the measuring system. The results show that josapine pineapples juice demonstrated a Newtonian behavior and is influenced by maturity stage, temperature and concentration. The Arrhenius typed equation successfully describe the effect of temperature on the viscosity, on the other hand, the effect of concentration can be described better using exponential equation. Finally, an equation describing the combined effect of temperature and concentration on viscosity at different stages of maturity was successfully developed.