Rheological and thermophysical properties of blackberry juice
Rheological and thermophysical properties were determined for blackberry juice, which was produced from blackberry fruit at 9.1 ± 0.5 °Brix and density of 1.0334 ± 0.0043 g cm-3. The concentration process was performed using a roto evaporator, under vacuum, to obtain concentrated juice at about 60 °Brix. In order to obtain different concentrations, concentrated juice was diluted with distilled water. Rheological measurements were carried out using a Rheotest 2.1 Searle type rheometer. In the tested ranges, the samples behaved as pseudoplastic fluids, and the Power-Law model was satisfactorily fitted to the experimental data. The friction factor was measured for blackberry juice in laminar flow conditions of pseudoplastic behavior. Thermal conductivity, thermal diffusivity and density of blackberry juice at 9.4 to 58.4 °Brix were determined, in triplicate, at 0.5 to 80.8 °C. Polynomial regression was performed to fit experimental data obtaining a good fit. Both temperature and concentration showed a strong influence on thermophysical properties of blackberry juice. Calculated apparent specific heat values varied from 2.416 to 4.300 kJ.kg-1 °C in the studied interval.
Main Authors: | Cabral,Renato Alexandre Ferreira, Orrego-Alzate,Carlos Eduardo, Gabas,Ana Lúcia, Telis-Romero,Javier |
---|---|
Format: | Digital revista |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2007
|
Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300025 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature
by: Barbosa,Vanessa Camarinha, et al.
Published: (2013) -
EFFECT OF DRYING METHODS ON THE THERMODYNAMIC PROPERTIES OF BLACKBERRY PULP POWDER
by: GIRALDO GÓMEZ,GLORIA I., et al.
Published: (2011) -
Density and rheological parameters of goat milk
by: Gabas,Ana Lúcia, et al.
Published: (2012) -
Effect of enzymatic treatment, shear stress and temperature on the rheological behavior of blackberry (Rubus spp.) juice.
by: SANTIAGO, M. C. P. de A., et al.
Published: (2011-01-21) -
Measurement of thermophysical properties of ceramics by the flash method
by: Pinto,Cláudio S. C., et al.
Published: (2006)