Rheological behaviour of blueberry cloudy juice (Vaccinium corymbosum L.)

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dc.contributor.authorCepeda, E.
dc.contributor.authorHermosa, M.
dc.contributor.authorLlorens, F.
dc.contributor.authorVillarán, M. C.
dc.contributor.institutionAlimentación Sostenible
dc.date.accessioned2024-07-24T12:05:24Z
dc.date.available2024-07-24T12:05:24Z
dc.date.issued2002-03
dc.description.abstractThe rheological behaviour of blueberry cloudy juice (Vaccinium corymbosum L.), prepared from fresh berries, was studied as a function of solids concentration, in the range 25-61 °Brix, at different temperatures (5-50 °C), with a control rate (CR) rheometer. Cloudy juice was concentrated by vacuum evaporation, and solutions at other concentrations were prepared from the concentrate by adding the liquid collected as distillate. The juices were slightly thixotropic between 45 and 61°Brix. For lower concentrations, the thixotropy was low and could be easily eliminated by shearing. The power law model was applied to fit the pseudoplastic behaviour. The activation energy for flow, evaluated with the Arrhenius-Guzman equation, increased with solids concentration and ranged from 4.6 to 24 kJ gmol-1. A non-linear correlation, accounting for temperature and concentration effects on the consistency coefficient, was identified.en
dc.description.statusPeer reviewed
dc.format.extent6
dc.identifier.citationCepeda , E , Hermosa , M , Llorens , F & Villarán , M C 2002 , ' Rheological behaviour of blueberry cloudy juice (Vaccinium corymbosum L.) ' , International Journal of Food Science and Technology , vol. 37 , no. 3 , pp. 271-276 . https://doi.org/10.1046/j.1365-2621.2002.00566.x
dc.identifier.doi10.1046/j.1365-2621.2002.00566.x
dc.identifier.issn0950-5423
dc.identifier.urihttps://hdl.handle.net/11556/3554
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=0036110739&partnerID=8YFLogxK
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subject.keywordsConcentration
dc.subject.keywordsConsistency
dc.subject.keywordsPower law model
dc.subject.keywordsPseudoplastic
dc.subject.keywordsThixotropy
dc.subject.keywordsFood Science
dc.subject.keywordsIndustrial and Manufacturing Engineering
dc.titleRheological behaviour of blueberry cloudy juice (Vaccinium corymbosum L.)en
dc.typejournal article
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