Rheological properties of ultraviolet-irradiated and thermally pasteurized Yankee pineapple juice |
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Authors: | Rosnah Shamsudin Chia Su Ling Noranizan Mohd Adzahan Wan Ramli Wan Daud |
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Affiliation: | 1. Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia;2. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia;3. Department of Chemical and Process Engineering, Faculty of Engineering, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia |
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Abstract: | The rheological behaviour of Yankee pineapple juice was examined for the effect of ultraviolet (UV) irradiation (53.42 mJ/cm2) and compared with untreated juice and a thermally pasteurized (80 °C for 10 min) juice. A rheological test was performed on all types of juice in the temperature range 5 °C to 25 °C using a concentric cylinder rheometer at a shear rate range of 10–290 s−1. The comparative analysis found that the best flow curves were described by the Bingham model with an initial shear stress. The entangled pulps in the juices prevented free flow at zero shear rate. There was no significant variation between the plastic viscosities of the untreated and UV-irradiated juice at all temperatures. The activation energy (Ea) of the untreated, UV-irradiated and thermally pasteurized juice was 6.80, 8.19 and 8.50 kJ/mol respectively. |
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Keywords: | Pineapple Pasteurization Juice Viscosity Arrhenius |
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