Rheological behavior of Senga Sengana strawberry mash
The objectives of the research presented in this paper are rheological properties of a mash made of Senga Sengana strawberries. Organically grown strawberries were washed in cold water, blended and in order to be conserved, treated with sodium benzoate. Rheological properties of the mash with solids...
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2012-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2012/1821-44871204142B.pdf |
| _version_ | 1811303435952193536 |
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| author | Bukurov Maša Bikić Siniša Babić Mirko Pavkov Ivan Radojčin Milivoj |
| author_facet | Bukurov Maša Bikić Siniša Babić Mirko Pavkov Ivan Radojčin Milivoj |
| author_sort | Bukurov Maša |
| collection | DOAJ |
| description | The objectives of the research presented in this paper are rheological properties of a mash made of Senga Sengana strawberries. Organically grown strawberries were washed in cold water, blended and in order to be conserved, treated with sodium benzoate. Rheological properties of the mash with solids concentration of 10.53% were examined at a rotational rheometer at the temperatures of 20˚C, 30˚C and 40˚C. The aim of the research was to investigate the rheological properties (rheological behavior) of a strawberry mash with emphasis on the effects of temperature. It was found that the strawberry mash behaves as non-Newtonian, pseudoplastic fluid, where the apparent viscosity decreases with increasing of shear rate (velocity gradient). The strawberry mash has thixotropic properties, where the apparent viscosity changes with time slowly and where the strawberry mash has no gel properties. Dependence of shear stress and the velocity gradient is modeled by Ostwald de-Waele equation. It was stated that the increase of a mash temperature leads to consistency index reduction and flow behavior index increase. The dependence of the apparent viscosity and temperature is modeled by Arrhenius equation, where the activation flow energy increases with shear rate reduction. |
| first_indexed | 2024-04-13T07:46:49Z |
| format | Article |
| id | doaj.art-5fd7755142ff490282afe7cc3de10f0f |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-13T07:46:49Z |
| publishDate | 2012-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-5fd7755142ff490282afe7cc3de10f0f2022-12-22T02:55:39ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952012-01-011641421461821-44871204142BRheological behavior of Senga Sengana strawberry mashBukurov Maša0https://orcid.org/0000-0002-6171-2226Bikić Siniša1https://orcid.org/0000-0002-1641-8546Babić Mirko2https://orcid.org/0000-0003-0462-3814Pavkov Ivan3https://orcid.org/0000-0002-9303-2778Radojčin Milivoj4https://orcid.org/0000-0002-2864-7872University of Novi Sad, Faculty of Technical Sciences, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technical Sciences, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Novi Sad, SerbiaThe objectives of the research presented in this paper are rheological properties of a mash made of Senga Sengana strawberries. Organically grown strawberries were washed in cold water, blended and in order to be conserved, treated with sodium benzoate. Rheological properties of the mash with solids concentration of 10.53% were examined at a rotational rheometer at the temperatures of 20˚C, 30˚C and 40˚C. The aim of the research was to investigate the rheological properties (rheological behavior) of a strawberry mash with emphasis on the effects of temperature. It was found that the strawberry mash behaves as non-Newtonian, pseudoplastic fluid, where the apparent viscosity decreases with increasing of shear rate (velocity gradient). The strawberry mash has thixotropic properties, where the apparent viscosity changes with time slowly and where the strawberry mash has no gel properties. Dependence of shear stress and the velocity gradient is modeled by Ostwald de-Waele equation. It was stated that the increase of a mash temperature leads to consistency index reduction and flow behavior index increase. The dependence of the apparent viscosity and temperature is modeled by Arrhenius equation, where the activation flow energy increases with shear rate reduction.https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2012/1821-44871204142B.pdfrheologymashstrawberrysenga sengana |
| spellingShingle | Bukurov Maša Bikić Siniša Babić Mirko Pavkov Ivan Radojčin Milivoj Rheological behavior of Senga Sengana strawberry mash Journal on Processing and Energy in Agriculture rheology mash strawberry senga sengana |
| title | Rheological behavior of Senga Sengana strawberry mash |
| title_full | Rheological behavior of Senga Sengana strawberry mash |
| title_fullStr | Rheological behavior of Senga Sengana strawberry mash |
| title_full_unstemmed | Rheological behavior of Senga Sengana strawberry mash |
| title_short | Rheological behavior of Senga Sengana strawberry mash |
| title_sort | rheological behavior of senga sengana strawberry mash |
| topic | rheology mash strawberry senga sengana |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2012/1821-44871204142B.pdf |
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