Effect of temperature and soluble solids content on the viscosity of cherry juice concentrate
L. Juszczak 1
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Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka 122, 30-149 Cracow, Poland
 
Int. Agrophys. 2004, 18(1): 17–21
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ABSTRACT
The rheological behaviour of concentrated cherry juice has been studied over a wide range of temperatures (10-60°C) and concentrations (50-63.8°Bx), using a rotational rheometer with coaxial cylinders as the measuring system. The results indicate that concentrated cherry juice is Newtonian in behaviour. The effect of the temperature on the viscosity of that juice was described by the Arrhenius model. To evaluate the effect of the concentration, the power-law and exponential relationship were applied. Finally, two models which allow viscosity and soluble solids to be calculated at different temperatures and soluble solid content were proposed.
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