FLOW BEHAVIOUR OF CONCENTRATED ORANGE JUICE*
- 30 June 1970
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 1 (3), 342-355
- https://doi.org/10.1111/j.1745-4603.1970.tb00735.x
Abstract
Orange concentrate, at the 60-65° Brix concentration level, is a non-Newtonian fluid with yield stress and time dependent behaviour. While recovery from low-rate shear is reversible, shear at high rate causes irreversible destruction of the viscous structure. Part of this effect is due to disintegration of pulp particles. Pulpless concentrate (serum) is also non-Newtonian, but yield stress and time dependent behaviour are present only when pectin concentration is high. Depectinized serum is Newtonian. The effect of temperature on flow properties of all three types of material was studied.Keywords
This publication has 3 references indexed in Scilit:
- The Direct Determination of Shear Stress-Shear Rate Behavior of Foods in the Presence of a Yield StressJournal of Food Science, 1962
- Objective Characterization of the Mouthfeel of Gum SolutionsJournal of Food Science, 1962
- Colorimetric Determination of Pectic SubstancesAnalytical Chemistry, 1952