Effect of temperature and concentration on density and rheological properties of melon (Cucumis melo L. var. Inodorus) juice

Purpose – The aim of this study was to measure the apparent viscosity, flow behavior and density of melon juice as a function of temperature and juice concentration and to obtain simple equations to correlate experimental data. Design/methodology/approach – Melon juice was concentrated in a rotary e...

Full description

Saved in:
Bibliographic Details
Published in:Nutrition and food science 2014-01, Vol.44 (2), p.168-178
Main Authors: Mohamadi Sani, Ali, Hedayati, Ghazaleh, Arianfar, Akram
Format: Article
Language:English
Subjects:
Density
Experimental data
Food & nutrition
Fruit juices
Fruits
Juices
Mathematical analysis
Mathematical models
Melons
Plasticity
Polynomials
Public policy & environmental management
Rheology
Shear stress
Stress concentration
Temperature
Viscosity
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Purpose – The aim of this study was to measure the apparent viscosity, flow behavior and density of melon juice as a function of temperature and juice concentration and to obtain simple equations to correlate experimental data. Design/methodology/approach – Melon juice was concentrated in a rotary evaporator to 40±1, 52.5±1 and 65±1°Brix at 50°C, 80 rpm and stored at 4°C until analysis. Density of melon juice was determined with 25 ml pycnometer at 15, 25 and 35°C and was expressed as kg/m3. All experiments were conducted in triplicate. Experimental data were fitted to different models (linear, quadratic, exponential, quadratic exponential and polynomial) using Minitab 16. Significant differences in the mean values were reported at p
ISSN:0034-6659
1758-6917
DOI:10.1108/NFS-06-2013-0065