Rheological properties of Josapine pineapple juice at different stages of maturity

Rosnah Shamsudin, Wan Ramli Wan Daud, Mohd Sobri Takriff, Osman Hassan, Coskan Ilicali

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

The rheological behaviour of Josapine pineapple juice with at various maturity stages was studied at a wide range of temperature (5-65 °C) and concentration (4-14 °Brix) using a rotational rheometer as the measuring system. The results show that josapine pineapples juice demonstrated a Newtonian behavior and is influenced by maturity stage, temperature and concentration. The Arrhenius typed equation successfully describe the effect of temperature on the viscosity, on the other hand, the effect of concentration can be described better using exponential equation. Finally, an equation describing the combined effect of temperature and concentration on viscosity at different stages of maturity was successfully developed.

Original languageEnglish
Pages (from-to)757-762
Number of pages6
JournalInternational Journal of Food Science and Technology
Volume44
Issue number4
DOIs
Publication statusPublished - Apr 2009

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pineapple juice
Ananas
maturity stage
rheological properties
Temperature
Viscosity
temperature
viscosity
Rheometers
brix

Keywords

  • Fruit juice
  • Pineapple
  • Rheology
  • Viscosity

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Rheological properties of Josapine pineapple juice at different stages of maturity. / Shamsudin, Rosnah; Wan Daud, Wan Ramli; Takriff, Mohd Sobri; Hassan, Osman; Ilicali, Coskan.

In: International Journal of Food Science and Technology, Vol. 44, No. 4, 04.2009, p. 757-762.

Research output: Contribution to journalArticle

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