Viscosity of blueberry and raspberry juices for processing applications

C. I. Nindo; J. Tang; J. R. Powers; P. Singh

doi:10.1016/j.jfoodeng.2004.08.025

Viscosity of blueberry and raspberry juices for processing applications

C. I. Nindo, J. Tang, J. R. Powers, P. Singh

Research output: Contribution to journal › Article › peer-review

Abstract

Rheological behavior of blueberry and red raspberry juice concentrates were studied with the objective of defining suitable mathematical models for use in evaporation and other processing procedures. The flow properties were determined for juice with solids content of up to 65° Brix and temperatures between 20 and 60 °C. The two juice products are predominantly Newtonian over the range of temperature and solids content studied. For a given solids content, raspberry juice showed a slightly higher activation energy than blueberry juice (for example, at 65° Brix the values are 41.2 and 39.1 kJ/mol, respectively). With juices containing 10% and 55% dissolved solids, flow instability (Taylor vortices) occurred in the concentric cylinder gap when shear rates reached 180 s^-1 and 1000 s^-1, respectively. Determination of laminar flow boundaries is important for accurate characterization of flow behavior of fluid foods for processing applications. The mathematical models obtained in this study would be useful for spot determination of juice viscosity during evaporation.

Original language	English (US)
Pages (from-to)	343-350
Number of pages	8
Journal	Journal of Food Engineering
Volume	69
Issue number	3
DOIs	https://doi.org/10.1016/j.jfoodeng.2004.08.025
State	Published - Aug 2005
Externally published	Yes

Keywords

Activation energy
Evaporation
Refractance window
Taylor vortices
Viscosity model

ASJC Scopus subject areas

Food Science

Online availability

10.1016/j.jfoodeng.2004.08.025

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title = "Viscosity of blueberry and raspberry juices for processing applications",

abstract = "Rheological behavior of blueberry and red raspberry juice concentrates were studied with the objective of defining suitable mathematical models for use in evaporation and other processing procedures. The flow properties were determined for juice with solids content of up to 65° Brix and temperatures between 20 and 60 °C. The two juice products are predominantly Newtonian over the range of temperature and solids content studied. For a given solids content, raspberry juice showed a slightly higher activation energy than blueberry juice (for example, at 65° Brix the values are 41.2 and 39.1 kJ/mol, respectively). With juices containing 10% and 55% dissolved solids, flow instability (Taylor vortices) occurred in the concentric cylinder gap when shear rates reached 180 s-1 and 1000 s-1, respectively. Determination of laminar flow boundaries is important for accurate characterization of flow behavior of fluid foods for processing applications. The mathematical models obtained in this study would be useful for spot determination of juice viscosity during evaporation.",

keywords = "Activation energy, Evaporation, Refractance window, Taylor vortices, Viscosity model",

author = "Nindo, {C. I.} and J. Tang and Powers, {J. R.} and P. Singh",

note = "Funding Information: This research was conducted with grant support from Washington Technology Center for which we are very grateful. We also thank MCD Technologies Inc. (Tacoma, WA) for the use of a Refractance Window {\textregistered} evaporator for experiments. Mention of Refractance Window {\textregistered} does not imply its endorsement by the authors over other equipment designed to perform similar function. ",

year = "2005",

month = aug,

doi = "10.1016/j.jfoodeng.2004.08.025",

language = "English (US)",

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journal = "Journal of Food Engineering",

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T1 - Viscosity of blueberry and raspberry juices for processing applications

AU - Nindo, C. I.

AU - Tang, J.

AU - Powers, J. R.

AU - Singh, P.

N1 - Funding Information: This research was conducted with grant support from Washington Technology Center for which we are very grateful. We also thank MCD Technologies Inc. (Tacoma, WA) for the use of a Refractance Window ® evaporator for experiments. Mention of Refractance Window ® does not imply its endorsement by the authors over other equipment designed to perform similar function.

PY - 2005/8

Y1 - 2005/8

N2 - Rheological behavior of blueberry and red raspberry juice concentrates were studied with the objective of defining suitable mathematical models for use in evaporation and other processing procedures. The flow properties were determined for juice with solids content of up to 65° Brix and temperatures between 20 and 60 °C. The two juice products are predominantly Newtonian over the range of temperature and solids content studied. For a given solids content, raspberry juice showed a slightly higher activation energy than blueberry juice (for example, at 65° Brix the values are 41.2 and 39.1 kJ/mol, respectively). With juices containing 10% and 55% dissolved solids, flow instability (Taylor vortices) occurred in the concentric cylinder gap when shear rates reached 180 s-1 and 1000 s-1, respectively. Determination of laminar flow boundaries is important for accurate characterization of flow behavior of fluid foods for processing applications. The mathematical models obtained in this study would be useful for spot determination of juice viscosity during evaporation.

AB - Rheological behavior of blueberry and red raspberry juice concentrates were studied with the objective of defining suitable mathematical models for use in evaporation and other processing procedures. The flow properties were determined for juice with solids content of up to 65° Brix and temperatures between 20 and 60 °C. The two juice products are predominantly Newtonian over the range of temperature and solids content studied. For a given solids content, raspberry juice showed a slightly higher activation energy than blueberry juice (for example, at 65° Brix the values are 41.2 and 39.1 kJ/mol, respectively). With juices containing 10% and 55% dissolved solids, flow instability (Taylor vortices) occurred in the concentric cylinder gap when shear rates reached 180 s-1 and 1000 s-1, respectively. Determination of laminar flow boundaries is important for accurate characterization of flow behavior of fluid foods for processing applications. The mathematical models obtained in this study would be useful for spot determination of juice viscosity during evaporation.

KW - Activation energy

KW - Evaporation

KW - Refractance window

KW - Taylor vortices

KW - Viscosity model

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Viscosity of blueberry and raspberry juices for processing applications

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Keywords

ASJC Scopus subject areas

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