Rheological behaviour of clarified banana juice: Effect of temperature and concentration

1989 ◽  
Vol 10 (3) ◽  
pp. 231-240 ◽  
Author(s):  
K.E. Khalil ◽  
P. Ramakrishna ◽  
A.M. Nanjundaswamy ◽  
M.V. Patwardhan
Keyword(s):  
Rheological Behaviour ◽  
Effect Of Temperature ◽  
Banana Juice

scholarly journals Effect of temperature and duration of thermal pasteurization on polyphenol oxidase (PPO) enzyme activity, total plate count (TPC), physicochemical and organoleptic properties of Cavendish banana fruit juice (Musa cavendishii)

2021 ◽  
Vol 4 (2) ◽  
pp. 117-130
Author(s):  
Bambang Dwi Argo ◽  
Cici Damayanti ◽  
Anik Wulandari ◽  
Umi Mianadhiroh
Keyword(s):  
Enzyme Activity ◽  
Fruit Juice ◽  
Effect Of Temperature ◽  
Plate Count ◽  
Banana Fruit ◽  
Cavendish Banana ◽  
Total Plate Count ◽  
Banana Juice ◽  
Dpph Method ◽  
Thermal Pasteurization

This research aims to determine the effect of temperature and duration of thermal pasteurization process in Cavendish banana juice. Cavendish banana is an abundant cultivated banana that has not been used properly, which is a climacteric fruit that has increased ethylene production after harvesting. Cavendish bananas have great potential as fruit juice. Pasteurization was carried out at temperatures of 55, 60, 65, 70 and 75 ℃ for 5, 10, and 15 minutes. Pasteurization with higher temperature and time can increase the total dissolved sugar and viscosity as well as decrease the pH value and PPO enzyme activity. The reducing sugar content of Cavendish banana juice was determined using the DNSA method with the greatest value at 55 ℃ for 5 minutes, which is 9.53%. Meanwhile, the content of phenol and flavonoid was determined using the Krishnan and Sinija method. The highest value of phenol and flavonoid content at 60 ℃ for 5 minutes, was 0.1728 mg GAE/g and 0.1583 mg QE/g sample. Antioxidant activity was determined using the DPPH method and the greatest percentage of inhibition at 60 ℃ for 5 minutes, which is 61.60%. Vitamin C levels were identified by the UV-Vis spectrophotometry method with the greatest value at 55 ℃ for 5 minutes, which is 1.1409 mg /100 g. The Total Plate Count (TPC) of Cavendish banana juice decreased after pasteurization with the smallest total number of bacteria at 75 ℃ for 15 minutes, with a value of 3.2×101 CFU/ml. Pasteurization process at 75 ℃ for 15 minutes can reduce the activity of PPO enzyme as much as 97%. In the organoleptic test, preferred level of Cavendish banana juice to all attributes of the average hedonic scale with the category of the likes.

Effect of Temperature and Salt Concentration on Rheological Behaviour of Surfactin

2019 ◽  
Author(s):  
S. M. Salihu ◽  
A. J. Abubakar ◽  
B. Meisam ◽  
U. A. Emmanuel ◽  
K. Y. Hassan ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Rheological Behaviour ◽  
Effect Of Temperature

EFFECT OF TEMPERATURE ON THE RHEOLOGICAL BEHAVIOUR OF 'JOSAPINE' PINEAPPLE (ANANAS COMOSUS L.) PULP

2011 ◽  
pp. 449-452
Author(s):  
S. Rosnah ◽  
I. Coskan ◽  
W.D. Wan Ramli ◽  
T. Mohd Sobri ◽  
H. Osman
Keyword(s):  
Rheological Behaviour ◽  
Ananas Comosus ◽  
Effect Of Temperature

scholarly journals Rheological Behavior of Sumac (Rhus coriaria L.) Extract as Affected by Temperature and Concentration and Investigation of Flow Behavior with CFD

2020 ◽  
Vol 10 (6) ◽  
pp. 7120-7134
Keyword(s):  
Arrhenius Equation ◽  
Flow Behavior ◽  
Rheological Behaviour ◽  
Effect Of Temperature ◽  
Sudden Expansion ◽  
Flow Properties ◽  
Rotational Viscometer ◽  
Different Temperatures ◽  
Rhus Coriaria ◽  
Temperature Ranges

The purpose of this study is to investigate the rheological properties of sumac extract in different concentrations at different temperatures as well as its flow behavior in sudden expansion-contraction and at 90o elbow with CFD. The rheological behaviour of sumac extract in different concentrations (45.65%, 50.44%, 55.53%, 60.32%, and 65.13% total solids) were evaluated using a rotational viscometer at different temperatures (10, 20, 30, 40 and 50 C). Sumac extract samples showed Newtonian flow properties in these temperature ranges. Arrhenius equation was used to determine the effect of temperature. Ea value varied in the range of 11.16-34.35 kJ/mol, which diminished with a decrease in concentration. Power and Exponential models were used to characterize the effect of concentration on flow behavior. Time average velocity vector and contours, vorticity contours, kinetic energy contours, and pressure contours are given to show the flow behavior of sumac extract.

Modelling of Rheological Behaviour of Pulps and Purées from Fresh and Frozen-Thawed Murta (Ugni molinae Turcz) Berries

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Kong S. Ah-Hen ◽  
Antonio Vega-Gálvez ◽  
Nelson O. Moraga ◽  
Roberto Lemus-Mondaca
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Rapid Change ◽  
Correlation Coefficients ◽  
Rheological Behaviour ◽  
Type Equation ◽  
Effect Of Temperature ◽  
Rheological Models ◽  
Temperature Activation ◽  
Ugni Molinae

Abstract The rheological behaviour of purées and pulps from fresh and frozen-thawed murta (Ugni molinae Turcz) berries was studied at 30, 45, 60 and 75 °C. The Mitschka method was shown to be applicable to the murta berries, with its products showing non-Newtonian pseudoplastic behaviour. Rheological models as Ostwald-de Waele, Herschel-Bulkley, Bingham, Casson and Mizrahi-Berk fitted the experimental data with high values for correlation coefficients. Effect of temperature was evaluated using an Arrhenius-type equation. Compared to the murta pulp, the fresh or frozen-thawed murta purées had higher apparent viscosity at any shear rate and would undergo a more rapid change in viscosity with temperature. Activation energy for fresh and frozen-thawed purées were 22.335 kJ mol-1 (R2 = 0.9225), and 16.478 kJ mol-1 (R2 = 0.9654) respectively, while for fresh and frozen-thawed pulp Ea values of 8.967 kJ mol-1 (R2 = 0.9618) and 6.943 kJ mol-1 (R2 = 0.9773) were determined respectively.

Rheological behaviour of enzyme clarified Indian gooseberry juice

2012 ◽  
Vol 26 (2) ◽  
pp. 145-151 ◽  
Author(s):  
S. Manjuantha ◽  
P. Raju ◽  
A. Bawa
Keyword(s):  
Activation Energy ◽  
Shear Rate ◽  
Viscous Flow ◽  
Rheological Behaviour ◽  
Soluble Solids ◽  
Effect Of Temperature ◽  
Exponential Equation ◽  
Indian Gooseberry ◽  
Solids Concentration ◽  
Soluble Solids Concentration

Rheological behaviour of enzyme clarified Indian gooseberry juiceThe rheological behaviour of enzyme clarified depectinated Indian gooseberry juice and its concentrate was studied as a function of total soluble solids concentration in the range of 8.2 to 35.9°Bx and temperatures from 20 to 80°C using coaxial controlled stress rheometer up to a shear rate of 600 s-1. The results indicated that the enzyme clarified gooseberry juice behaves like a Newtonian fluid with a viscosity ranging from 3.92 to 7.94 mPa s. The effect of temperature on viscosity of different concentration of juice was described by an Arrhenius type relationship (R >0.99). The activation energy for viscous flow was found to be in the range 4.34 to 5.37 KJ mol-1depending upon the concentration of the juice. The activation energy of viscous flow on concentration was modeled by exponential equation (R>0.99). The effect of concentration on viscosity followed an exponential type relationship (R>0.98) at the temperature used.

scholarly journals EFFECT OF TEMPERATURE ON RHEOLOGY BEHAVIOUR OF BANANA PEEL PECTIN EXTRACTED USING HOT COMPRESSED WATER

2018 ◽  
Vol 80 (3) ◽  
Author(s):  
Noor Azwani Mohd Rasidek ◽  
Mariam Firdhaus Mad Nordin ◽  
Yus Aniza Yusoff ◽  
Hideaki Tokuyama ◽  
Yuichiro Nagatsu
Keyword(s):  
Particle Size ◽  
Regression Analysis ◽  
Rheological Behaviour ◽  
Total Sugar ◽  
Effect Of Temperature ◽  
Banana Peel ◽  
Model Flow ◽  
Similar Range ◽  
Flow Deformation ◽  
Hot Compressed Water

Banana peel pectin is extracted from banana peel waste using a hot compressed water extraction (140-160°C, 5 minutes, 1.18 mm particle size). Physicochemical contents of banana peel pectin were found to be in a similar range with commercial pectin, and is comprised of moisture (7.44-8.47%), ash (3.45-4.98%), protein (1.08-1.92%), fat (0.04-3.42), carbohydrate (83-86%), total sugar (1.77-3.41%), energy (353-369 kcal/100g) and specific heat (1.42-1.62 kJ/kg°C). These contents possibly related to their flow deformation of rheological behaviour. Regression analysis displayed good agreements in all models applied, apart from the Casson Model. Flow behaviour indices, n<1 and decreasing of apparent viscosity within increasing of shear rate indicates that banana peel pectin has excellent shear thinning behaviour with a presence of yield stress.

Rheological behaviour of crude oil: Effect of temperature and seawater

2017 ◽  
Vol 57 (10) ◽  
pp. 843-848 ◽  
Author(s):  
M. Mekkaoui ◽  
M. Belhadri ◽  
L. Hammadi ◽  
N. E. Boudjenane
Keyword(s):  
Crude Oil ◽  
Rheological Behaviour ◽  
Effect Of Temperature

Influence of Environmental Temperatures on the Performance of Polymeric Stabilising Agent in Fresh Cementitious Materials

2011 ◽  
Vol 466 ◽  
pp. 97-104 ◽  
Author(s):  
Wolfram Schmidt ◽  
Henricus Jozef Hubertus Brouwers ◽  
Hans Carsten Kuehne ◽  
Birgit Meng
Keyword(s):  
Rheological Behaviour ◽  
Casting Process ◽  
Cementitious Materials ◽  
Solid Particles ◽  
Effect Of Temperature ◽  
Strong Interactions ◽  
Special Focus ◽  
Concrete Properties ◽  
Repair Mortars ◽  
Environmental Temperatures

Stabilising admixtures are commonly used additives in repair mortars and grouts. Beyond this, such type of admixture is increasingly used in concrete and other cementitious materials. In particular when fresh mortar or concrete properties have to be adjusted reliably, stabilising agents can be beneficially used to improve workability and robustness of the mixture. The mode of operation of these admixtures varies, rather affecting either the liquid phase or the solid particles in the dispersion, both causing strong interactions with the mortar or concrete system, and significant changes in their rheological behaviour. Furthermore, these are strongly affected by the environmental temperature during the casting process. In the paper the effect of temperature on the performance of stabilising agents in cementitious systems is presented and how performance changes affect fresh and hardening mortar or concrete properties. Particular attention is placed on interactions between stabilising agents and superplasticizers. Results are discussed with special focus on self-compacting concrete.

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