Effect of Temperature and Soluble Solids Content on the Viscosity of Beetroot (Beta vulgaris) Juice Concentrate |
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| Authors: | Lesław Juszczak Mariusz Witczak Teresa Fortuna Beata Solarz |
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| Affiliation: | 1. Department of Analysis and Evaluation of Food Quality , University of Agriculture , Krakow, Poland rrjuszcz@cyf-kr.edu.pl;3. Department of Engineering and Machinery for Food Industry , University of Agriculture , Krakow, Poland;4. Department of Analysis and Evaluation of Food Quality , University of Agriculture , Krakow, Poland |
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| Abstract: | The study investigates the viscosity of clarified beetroot juice as dependent on temperature and soluble solids content. Rheological research was carried out using a rotational rheometer with a system of coaxial cylinders. Flow curves were obtained in the temperature range from 10 to 60°C and at the soluble solids content of 50° to 67.1°Bx. The concentrate under study showed a Newtonian behaviour. Dynamic viscosity ranged from 5.2 to 320 mPa·s and depended on soluble solids content and temperature of measurement. The effect of temperature was described using an Arrhenius equation. Activation energy values were between 24.68 and 39.96 kJ/mol. The effect of soluble solids content was described employing a power-law function and an exponential function. In addition, two equations were proposed to describe the combined effect of temperature and soluble solids content on the viscosity of beetroot juice concentrate. |
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| Keywords: | Beetroot juice concentrate Viscosity |
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