Effect of Pasteurization on Rheological Properties of White Carrot Juice

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• 作者：Zbigniew Kobus ; ^{zbigniew.kobus@up.lublin.pl" class="auth_mail" title="E-mail the corresponding author} ; Rafał Nadulski ; Tomasz Guz ; Jacek Mazur ; Marian Panasiewicz ; Kazimierz Zawiślak
• 关键词：white carrot juice ; thermal treatment ; rheological properties
• 刊名：Agriculture and Agricultural Science Procedia
• 出版年：2015
• 出版时间：2015
• 年：2015
• 卷：7
• 期：Complete
• 页码：99-102
• 全文大小：255 K

文摘

The rheological behaviour of untreated and pasteurized white carrot juice was modelled to investigate the influence of temperature on viscosity and its fluid type. The research was conducted using a rotational viscometer at shear rates ranging from 1 to 100 s^-1 and temperatures between 10 and 60 °C. The rheological behaviour of untreated white carrot juice was well described by the Newtonian model while the pasteurized juice showed a pseudoplastic behaviour and was satisfactorily fitted to Ostwald-de Waele model. The Arrhenius equation adequately described the effect of temperature on the viscosity. The activation energies were depended on kind of fluid and were 15.41 and 5.90 kJ/mol for untreated and pasteurized white carrot juice, respectively.