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| International Agrophysics |
| publisher: | Institute of Agrophysics
Polish Academy of Sciences
Lublin, Poland |
| ISSN: |
0236-8722 |
vol. 26, nr. 2 (2012)
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Rheological behaviour of enzyme clarified Indian gooseberry juice
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S.S. Manjuantha, P.S. Raju, A.S. Bawa
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Department of Fruits and Vegetable Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore -570 011, India |
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vol. 26 (2012), nr. 2,
pp. 145-151
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abstract
The rheological behaviour of enzyme clarified depectinated Indian gooseberry juice and its concentrate was studied as a function of total soluble solids concentration in the range of 8.2 to 35.9°Bx and temperatures from 20 to 80°C using coaxial controlled stress rheometer up to a shear rate of 600 s-1. The results indicated that the enzyme clarified gooseberry juice behaves like a Newtonian fluid with a viscosity ranging from 3.92 to 7.94 mPa s. The effect of temperature on viscosity of different concentration of juice was described by an Arrhenius type relationship (R >0.99). The activation energy for viscous flow was found to be in the range 4.34 to 5.37 KJ mol-1 depending upon the concentration of the juice. The activation energy of viscous flow on concentration was modeled by exponential equation (R>0.99). The effect of concentration on viscosity followed an exponential type relationship (R>0.98) at the temperature used.
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keywords
gooseberry juice, rheology, viscosity, activation energy
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