Study on rheological properties of Piteguo fruit juice
ZHOU Qiping1, ZHANG Zhaoyun1, YUAN Xiang2, SHEN Hongmei3, ZHANG Zhihua1, LI Xia4, MA Xiaohan4, YANG Fumin1*
1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070,China) 2(Qingyang Quality Inspection and Testing institute, Qingyang 745000,China) 3(Linxia State Food Inspection and Testing Center,Linxia 731100,China) 4(Gansu Hezheng Baba Piteguo Group Co., Ltd., Hezheng 731200,China)
Abstract: In order to master the rheological properties of Piteguo fruit juice, the fluid type, modulus of Piteguo fruit juice, the effects of temperature and soluble solids on viscosity were studied. The results showed that, with the treatment at 25, 35, 45, 55 and 65 ℃ respectively, the fitting parameter n value of the rheological curve equation of Piteguo fruit juice was less than 1, which was the pseudoplastic fluid. At the same temperature, the storage modulus G' was larger than the loss of modulus G″. The fitting parameter R2 of the Arrhenius equation η=Ke-Ea/RT for temperature and viscosity was greater than 0.99. The viscosity decreased from 0.001 3 Pa·s to 0.000 6 Pa·s in the range of 25-65 ℃, among which the viscosity reached the maximum at 30.7 ℃ and the minimum at 65 ℃. The effect of soluble solids content on viscosity was in accordance with the exponential equation η=Kexp(AC), the viscosity increased with the increase of soluble solids. And the viscosity reached the maximum when the soluble solids content was 32 °Brix at 25 ℃.The results of this study provides a reference for the production of Piteguo fruit juice.
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