Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition
The effect of temperature and concentration on rheological behaviour of freeze dried soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concentrations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/28758/1/Modelling%20of%20rheological%20behaviour%20of%20soursop%20juice%20concentrates%20using%20shear%20rate.pdf |
| _version_ | 1825947378796986368 |
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| author | Quek, Meei Chien Chin, Nyuk Ling Yusof, Yus Aniza |
| author_facet | Quek, Meei Chien Chin, Nyuk Ling Yusof, Yus Aniza |
| author_sort | Quek, Meei Chien |
| collection | UPM |
| description | The effect of temperature and concentration on rheological behaviour of freeze dried soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concentrations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the rheological data due to the high value of coefficient of determination (R2 = 0.9989). The soursop juice concentrates exhibited shear thinning or pseudoplastic behaviour with n < 1. The consistency coefficients dependency on temperature and concentration were well described by Arrhenius relationship and exponential relationship respectively. The flow activation energy of soursop juice concentrates were 8.32–30.48 kJ/mol. The superposition technique with Power law model sufficiently modelled the overall rheological characteristics of soursop juice concentrates into a single master curve using shift factors based on double shifting steps with R2 = 0.9184. This technique also showed that the soursop juice concentrates increases in viscosity and pseudoplasticity behaviour with concentration. |
| first_indexed | 2024-03-06T08:12:28Z |
| format | Article |
| id | upm.eprints-28758 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:12:28Z |
| publishDate | 2013 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-287582015-10-29T04:18:06Z http://psasir.upm.edu.my/id/eprint/28758/ Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition Quek, Meei Chien Chin, Nyuk Ling Yusof, Yus Aniza The effect of temperature and concentration on rheological behaviour of freeze dried soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concentrations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the rheological data due to the high value of coefficient of determination (R2 = 0.9989). The soursop juice concentrates exhibited shear thinning or pseudoplastic behaviour with n < 1. The consistency coefficients dependency on temperature and concentration were well described by Arrhenius relationship and exponential relationship respectively. The flow activation energy of soursop juice concentrates were 8.32–30.48 kJ/mol. The superposition technique with Power law model sufficiently modelled the overall rheological characteristics of soursop juice concentrates into a single master curve using shift factors based on double shifting steps with R2 = 0.9184. This technique also showed that the soursop juice concentrates increases in viscosity and pseudoplasticity behaviour with concentration. Elsevier 2013-10 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28758/1/Modelling%20of%20rheological%20behaviour%20of%20soursop%20juice%20concentrates%20using%20shear%20rate.pdf Quek, Meei Chien and Chin, Nyuk Ling and Yusof, Yus Aniza (2013) Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition. Journal of Food Engineering, 118 (4). pp. 380-386. ISSN 0260-8774; ESSN: 1873-5770 10.1016/j.jfoodeng.2013.04.025 |
| spellingShingle | Quek, Meei Chien Chin, Nyuk Ling Yusof, Yus Aniza Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition |
| title | Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition |
| title_full | Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition |
| title_fullStr | Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition |
| title_full_unstemmed | Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition |
| title_short | Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition |
| title_sort | modelling of rheological behaviour of soursop juice concentrates using shear rate temperature concentration superposition |
| url | http://psasir.upm.edu.my/id/eprint/28758/1/Modelling%20of%20rheological%20behaviour%20of%20soursop%20juice%20concentrates%20using%20shear%20rate.pdf |
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