Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate

Shringari Subramanyaiah Manjunatha, Pakalapati Srinivasa Raju and Amrindar Singh Bawa
Additional contact information
Shringari Subramanyaiah Manjunatha: Department of Fruits and Vegetables Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore, India
Pakalapati Srinivasa Raju: Department of Fruits and Vegetables Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore, India
Amrindar Singh Bawa: Department of Fruits and Vegetables Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore, India

Czech Journal of Food Sciences, 2012, vol. 30, issue 5, 456-466

Abstract: The rheological behaviour of enzyme clarified Lime (Citrus aurontifolia L.) juice was studied as a function of the total soluble solid (TSS) content (7.3-55.7°Brix), corresponding water activity (aw) (0.985-0.831) at different temperatures (20-80oC) using co-axial controlled stress rheometer. The rheological parameter shear stress was measured up to the shear rate of 600 s-1. The investigation showed that the enzyme clarified lime juice and its concentrate behaved like a Newtonian fluid with the viscosity (η) being in the range 3.964 to 50.290 mPa s depending upon the concentration and temperature used. The temperature dependency on the viscosity of lime juice was described by Arrhenius equation (r > 0.99) and the activation energy (Ea) of viscous flow was in the range 4.151 to 26.050 kJ/mol depending upon the total soluble solids content. The effect of total soluble solid content on the flow activation energy was described by exponential type equation (r > 0.98) and that of water activity was described by both the power law and exponential equations (r > 0.99). The effect of total soluble solid content on the viscosity of lime juice followed the second order exponential equation (r > 0.99) at the temperature used. The effect of water activity on the viscosity was described by both the power law and exponential type relationship (r > 0.97). The equations relating to the combined effect of temperature and total soluble solids content/water activity on the viscosity of enzyme clarified lime juice were established.

Keywords: combined effect; power law model; exponential model; rheology; viscosity; Arrhenius equation; activation energy (search for similar items in EconPapers)
Date: 2012
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/257/2011-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/257/2011-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:257-2011-cjfs

DOI: 10.17221/257/2011-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().