Effect of Particle Size,Temperature, and Total Soluble Solids on The Rheological Properties of Watermelon Juice: A Response Surface Approach |
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Authors: | D. S. Sogi D.P.S. Oberoi Saurabh Malik |
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Affiliation: | 1. Department of Food Science and Technology , Guru Nanak Dev University , Amritsar, India sogids@gmail.com;3. Department of Food Science and Technology , Guru Nanak Dev University , Amritsar, India |
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Abstract: | Central composite design was used to analyze the effect of particle size (0.075, 0.15, 0.25, 0.355, 0.425 mm), temperature (1.6, 5, 10, 15, 18.4°C) and total soluble solids (14.77, 25, 40, 50, 65.23°Brix) on the rheological properties of watermelon juice. Experimental values of consistency coefficient k, varied from 0.178–0.628 Pa sn and flow behavior index n from 0.281 to 0.949. Regression equation was computed and used to predict the values of k and n. Results revealed that coefficient of determination (R2) and standard error for consistency coefficient k were 0.84 and 0.043 and for flow behavior index n were 0.42 and 0.102 respectively. Surface graphs showed that k value increased with increase in total soluble solids and particle size while decreased with temperature. |
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Keywords: | Watermelon juice Particle size Temperature Total Soluble Solids Consistency coefficient Flow behavior index |
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