Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) as a Function of Concentration and Subzero Temperatures |
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| Authors: | Denise Trigilio Tavares Maria Regina Alcantara Javier Telis-Romero |
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| Affiliation: | 1. Department of Chemical Engineering , S?o Paulo University , Brazil;2. Department of Fundamental Chemistry , S?o Paulo University , Brazil;3. Department of Food Engineering and Technology , S?o Paulo State University , Brazil |
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| Abstract: | Data on flow properties of Frozen Concentrated Orange Juice (FCOJ) produced from oranges cv. Pera-Rio (65.04 °Brix, 8.8% w/w pulp content, 2.5% w/w pectin, 3.84% citric acid, 1.293 g cm?3) from ?18 to 0°C were fitted with appropriate predictive models. The power law model was found to be the most appropriate to fit the flow curves obtained for FCOJ between 46.56 and 65.04 °Brix. In higher concentrations, thixotropy was observed and showed more temperature dependence. A single equation combining Arrhenius and exponential relationships was applied to describe the temperature effect and shear rate on the quantity of breakdown of FCOJ. |
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| Keywords: | Frozen concentrated orange juice Rheological properties Thixotropic behavior Power law model |
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