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FLOW BEHAVIOR OF CLARIFIED ORANGE JUICE AT LOW TEMPERATURES
Author(s) -
IBARZ RAQUEL,
FALGUERA VICTOR,
GARVÍN ALFONSO,
GARZA SALVADOR,
PAGÁN JORDI,
IBARZ ALBERT
Publication year - 2009
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.1745-4603.2009.00191.x
Subject(s) - orange juice , rheology , thermodynamics , arrhenius equation , chemistry , viscosity , activation energy , apparent viscosity , atmospheric temperature range , newtonian fluid , materials science , food science , physics , organic chemistry
This paper presents a study of the rheological behavior of clarified and depectinated orange juices, with different soluble solid contents, at temperatures just above their freezing point. The rheological behavior of depectinated and clarified orange juice was determined for a wide range of soluble solid contents (10–65.8° Brix) and temperatures ( − 15 to 30C). The results indicated that the samples behave like a Newtonian fluid. The effect of temperature on the juice can be described with an Arrhenius‐type equation. It was found that the activation energy for viscous flow was in the range of 9.4 to 59 kJ/mol, depending on the concentration. The effect of the soluble solid content can be described by an exponential‐type equation. Finally, an equation in which dynamic viscosity depends on temperature and soluble solids content gives the following expression: η = 1 × 10 ‐ 15 exp(0.12C + 9021/T), where T in Kelvin, C in °Brix, and viscosity in mPa·s.PRACTICAL APPLICATIONS It is necessary to know the relationship between viscosity with temperature and concentration, since knowledge of these parameters is of vital importance in the manipulation, calculation and design of all those unit operations during the process, mainly those based on heat and quantum transfer.