Volume 11, Issue 42 (2014)
FSCT 2014, 11(42): 95-105 |
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Study the effect of temperature and hydrocolloid concentration on rheological characteristics of fig juice concentrates using response surface methodology
Forozandeh, N. 1, Maftoon Azad, N. 2 , Farahnaki, A. 3, Hosseini, S. A. 4. FSCT 2014; 11 (42) :95-105
URL: http://fsct.modares.ac.ir/article-7-1628-en.html
URL: http://fsct.modares.ac.ir/article-7-1628-en.html
Abstract: (7378 Views)
Rheological behavior of fig juice concentrates was studied with the objective of defining suitable models for use in evaporation and other processing procedures. The flow properties were determined for juice concentrate with solid content of 70° Brix containing different concentrations of pectin from 0.2 to 0.8% over the temperature range of 5 to 65°C using response surface methodology. A rotational viscometer was used to characterize the flow behavior of concentrates. Samples were subjected to a programmed shear rate increasing from 0-100 s-1 in 10 min. The flow of all combinations was adequately described by Herschel Bulkely model and the consistency coefficient (m), the flow behavior index (n), yield stress (τ0) and apparent viscosity (η) were obtained. m and τ0 increased with pectin concentration and decreased with temperature, while pectin concentration and temperature had opposite effects on n and (η). All parameters were sensitive to changes in temperature and pectin concentration.
Received: 2010/11/24 | Accepted: 2011/11/24 | Published: 2014/04/21
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