Rheology of Sea Buckthorn (Hippophae rhamnoides L.) Juice
详细信息 查看全文
- 作者：B. Dave Oomah ; Gaë ; l Sé ; ry ; David V. Godfrey ; and Thomas H. J. Beveridge
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1999
- 出版时间：September 1999
- 年：1999
- 卷：47
- 期：9
- 页码：3546 - 3550
- 全文大小：85K
- 年卷期：v.47,no.9(September 1999)
- ISSN：1520-5118
文摘
Juice extracted from sea buckthorn fruits was subjected to dynamic rheological measurements in acontrolled stress rheometer. Sea buckthorn juice exhibited wide variations in flow behavior frompseudoplastic to dilitant with increasing temperature. The power law model suitably (r 
0.975, P
le.gif"> 0.001) described the shear-stress versus shear-rate data of the juice. Changes in apparent viscosityof the juice with increasing temperature obeyed the Arrhenius law at shear stress above 1 Pa butdeviated from it at low shear stress of 0.1 Pa. The rheological behavior of sea buckthorn serumobtained after centrifugation of the juice was similar to those of the juice and sucrose solution athigh shear rate but differed from them at low shear rate. Addition of ethanol insoluble substancesup to 7% (w/v) to the juice changed its rheological behavior to resemble that of a sea buckthornjuice concentrate at 48 
Brix, although frequency dependence was unaffected above 1 Hz. Seabuckthorn juice was found to be thermostable within the temperature range from 25 to 70 C,although critical changes occurred in juice components above 70 C.Keywords: Sea buckthorn juice; rheology; ethanol insoluble substance; concentrate; viscosity; flowbehavior; Hippophae rhamnoides
0.975, Ple.gif"> 0.001) described the shear-stress versus shear-rate data of the juice. Changes in apparent viscosityof the juice with increasing temperature obeyed the Arrhenius law at shear stress above 1 Pa butdeviated from it at low shear stress of 0.1 Pa. The rheological behavior of sea buckthorn serumobtained after centrifugation of the juice was similar to those of the juice and sucrose solution athigh shear rate but differed from them at low shear rate. Addition of ethanol insoluble substancesup to 7% (w/v) to the juice changed its rheological behavior to resemble that of a sea buckthornjuice concentrate at 48 Brix, although frequency dependence was unaffected above 1 Hz. Seabuckthorn juice was found to be thermostable within the temperature range from 25 to 70 C,although critical changes occurred in juice components above 70 C.Keywords: Sea buckthorn juice; rheology; ethanol insoluble substance; concentrate; viscosity; flowbehavior; Hippophae rhamnoides