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FLOW BEHAVIOUR OF CONCENTRATED ORANGE JUICE: MATHEMATICAL TREATMENT
Author(s) -
MIZRAHI S.,
BERK Z.
Publication year - 1972
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1972.tb00610.x
Subject(s) - pectin , rheology , shear thinning , orange juice , flow properties , solvent , chemistry , orange (colour) , materials science , chromatography , thermodynamics , chemical engineering , food science , organic chemistry , mechanics , composite material , physics , engineering
Based on a model of a suspension of interacting particles in a pseudoplastic solvent, a rheological equation was developed which could describe the flow properties of concentrated orange juice. The function was obtained by modifying Casson’s equation and has the following form:The magnitude of the parameter k o is affected by the concentration of the suspended particles, the concentration of soluble pectin and by conditions favorable for pectin gel formation. The other two parameters, k and m , are determined mainly by the solvent properties. The mechanism responsible for the flow behaviour of the concentrated orange juice under various conditions could be predicted and explained by the properties of the components in the system.