Rheological behaviour of enzyme clarified Indian gooseberry juice
P.S. Raju 1
,  
 
 
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Department of Fruits and Vegetable Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore -570 011, India
 
Int. Agrophys. 2012, 26(2): 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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