Formulation and Fuzzy Modeling of Viscosity of an Orange-Flavored Carboxymethylcellulose-Whey Protein Isolate Beverage

摘要

The aim of this study was to employ whey proteins isolate (WPI) and carboxymethylcelulosen(CMC) as stabilizers in beverage production and to evaluate viscosity of the products. Threenbeverages were formulated using 6% WPI combined with three different concentrations of CMCn(0.1, 0.5, and 1%). The combination of 6% WPI/1.0% CMC was selected and added to threendifferent ratios of pure orange juice (50:50 “T1,” 40:60 ”T2,” and 15:85 ”T3”). The apparentnviscosity decreased as shear rate and temperature increased. Additionally, the apparent viscositynfor the same treatment at certain shear rate/same temperature increased after storage. In addition,nan adaptive neuro-fuzzy inference system (ANFIS) was used to model and identify the viscositynof the resulted beverages. Experimental validation runs were conducted to compare the measurednvalues and the predicted ones. ANFIS models achieved an average prediction error of viscositynof only 9%. It is believed that this approach can be applied to predict many other parameters andnproperties in beverage industry.