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FLOW BEHAVIOR OF GUAVA PUREE AS A FUNCTION OF TEMPERATURE AND CONCENTRATION
Author(s) -
VITALI ALFREDO A.,
RAO M. A.
Publication year - 1982
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.1745-4603.1982.tb00884.x
Subject(s) - viscometer , shear thinning , brix , shear rate , power law , viscosity , materials science , apparent viscosity , exponent , thermodynamics , rheology , chemistry , analytical chemistry (journal) , chromatography , food science , mathematics , composite material , sugar , physics , statistics , linguistics , philosophy
Flow behavior of guava puree was determined with a tube viscometer. The puree samples (9.8‐16.0° Brix) exhibited shear‐thinning behavior. The flow behavior index of the power law model was nearly constant for all the samples over a temperature range of 25‐60°C; its mean value was 0.43 with a standard deviation of 0.031. The apparent viscosity decreased with increase in temperature and the activation energy offlow was found to be 3.7 kcallg mole. The apparent viscosity increased as the concentration of the purees was increased; the increase was proportional to concentration raised to a power of 2.7. The Mizrahi‐Berk model described well the flow data of the purees. The magnitude of the shear rate exponent was about 0.48, indicating that the purees were suspensions in shearthinning media.