Rheology of raspberry juices |
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| Affiliation: | 1. Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Khorasan, P.O. Box 91775–1163, Iran;2. Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran;1. Graduate Program in Materials Science and Engineering, Federal University of Rio Grande do Norte, Natal – RN, Brazil;2. Federal University of Sergipe, Department of Materials Science and Engineering, São Cristóvão – SE, Brazil;3. Federal University of Rio Grande do Norte, Department of Materials Engineering, Natal – RN, Brazil;1. Department of Food, Agricultural and Biological Engineering, Ohio Agricultural Research and Development Center, The Ohio State University, 1680 Madison Avenue, Wooster, OH, 44691, USA;2. Department of Horticulture and Crop Science, Ohio Agricultural Research and Development Center, The Ohio State University, 1680 Madison Avenue, Wooster, OH, 44691, USA;2. Instituto de Biotecnología Vegetal. Universidad Politécnica de Cartagena. Campus Muralla del Mar, 30202, Cartagena, Spain |
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| Abstract: | This paper reports a study of the rheological behaviour of different concentrations of raspberry juice at different temperatures. The behaviour is pseudoplastic at higher concentrations and lower temperatures, although at low concentrations and in some cases at high temperatures the behaviour is Newtonian.The effect of temperature and soluble solids content on the consistency coefficient was also studied: an equation was derived which describes the combined effect of these two variables for two different models and over the range of temperatures and concentrations studied. |
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