The rheological properties of cactus fruit juice was determined at different concentrations,temperatures,pH and sugar Brix using rotating viscometer. The results showed that cactus fruit juice was pseudoplastic fluid fitting to its equation of flow curve and n=0.561<1.Detecting the effect of four factors on the viscosity of juice and the mathematical model of temperature and concentrations on the viscosity, test indicated that, the viscosity of juice decreased with the decreasing of concentration and the increasing of temperature and Brix.While the viscosity of juice increasing firstly,then decreasing with the increasing of pH. The influence of temperature on the viscosity could be described by the model of η=k0exp(Ea/RT),and using y=k1ekx to describe the influence of concentration on the viscosity of juice. The results and mathematical models can be used in actual production.
HOU Yan-jie
,
GUO Yu-rong
,
NIU Peng-fei
. Rheological properties of cactus fruit juice[J]. Food and Fermentation Industries, 2018
, 44(12)
: 92
-96
.
DOI: 10.13995/j.cnki.11-1802/ts.016671
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