Rheological properties of ultraviolet-irradiated and thermally pasteurized Yankee pineapple juice

Rosnah Shamsudin, Chia Su Ling, Noranizan Mohd Adzahan, Wan Ramli Wan Daud

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

The rheological behaviour of Yankee pineapple juice was examined for the effect of ultraviolet (UV) irradiation (53.42 mJ/cm2) and compared with untreated juice and a thermally pasteurized (80°C for 10 min) juice. A rheological test was performed on all types of juice in the temperature range 5°C to 25°C using a concentric cylinder rheometer at a shear rate range of 10-290 s-1. The comparative analysis found that the best flow curves were described by the Bingham model with an initial shear stress. The entangled pulps in the juices prevented free flow at zero shear rate. There was no significant variation between the plastic viscosities of the untreated and UV-irradiated juice at all temperatures. The activation energy (Ea) of the untreated, UV-irradiated and thermally pasteurized juice was 6.80, 8.19 and 8.50 kJ/mol respectively.

Original languageEnglish
Pages (from-to)548-553
Number of pages6
JournalJournal of Food Engineering
Volume116
Issue number2
DOIs
Publication statusPublished - 2013

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pineapple juice
Ananas
rheological properties
juices
Temperature
Viscosity
shear stress
Plastics
activation energy
pulp
temperature
viscosity
plastics
irradiation

Keywords

  • Arrhenius
  • Juice
  • Pasteurization
  • Pineapple
  • Viscosity

ASJC Scopus subject areas

  • Food Science

Cite this

Rheological properties of ultraviolet-irradiated and thermally pasteurized Yankee pineapple juice. / Shamsudin, Rosnah; Ling, Chia Su; Adzahan, Noranizan Mohd; Wan Daud, Wan Ramli.

In: Journal of Food Engineering, Vol. 116, No. 2, 2013, p. 548-553.

Research output: Contribution to journalArticle

Shamsudin, Rosnah ; Ling, Chia Su ; Adzahan, Noranizan Mohd ; Wan Daud, Wan Ramli. / Rheological properties of ultraviolet-irradiated and thermally pasteurized Yankee pineapple juice. In: Journal of Food Engineering. 2013 ; Vol. 116, No. 2. pp. 548-553.
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