Rheological modeling of non-depectinized beetroot juice concentrates

摘要

The rheological behavior of non-depectinized beetroot juice concentrate (25, 35, 45 and 55 °Brix) was studied over a wide range of temperature (30, 40, 50, 60, 70 and 80 °C) using a controlled rate, rotational rheometer. From the applied non-Newtonian rheological models, power law model was found to be the best fit with the values of flow behavior index (n) ranging from 0.6182 to 0.9962 showing the shear-thinning nature of beetroot juice concentrate (n < 1). The apparent viscosity was greatly affected by the increased soluble solids’ content at lower temperatures. Activation energy (E a ) calculated for each concentrated sample was observed to ascend from 14.8 to 25.03 kJ·mol−1 with increase in juice concentration. The exponential model suitably explains the dependency of consistency coefficient (K) on concentration at different temperatures. Combined effect of temperature and concentration on ‘K’ was also examined and conclusively the exponential model was fitted well and a single equation was derived.$$ K, = ,5.59, times ,10^{ - 6} ,exp ,left( {0.08,C, + ,frac{2652.5}{T}} right),quad quad left( {{text{R}}^{2} = 0.996{text{ and RMSE}} = 0.0004} right) $$where, K is the consistency coefficient (Pa.sn), C is the total soluble solid content in °Brix and T is the temperature in °K. Keywords Beetroot juice concentrate Non-depectinized Flow behavior index Activation energy Shear thinning Consistency coefficient Page %P Close Plain text Look Inside Reference tools Export citation EndNote (.ENW) JabRef (.BIB) Mendeley (.BIB) Papers (.RIS) Zotero (.RIS) BibTeX (.BIB) Add to Papers Other actions Register for Journal Updates About This Journal Reprints and Permissions Share Share this content on Facebook Share this content on Twitter Share this content on LinkedIn Related Content Supplementary Material (0) References (34) References1.P. Deuter, T. Grundy, Beetroot commercial production and processing (Holland Horticultural Limited Partnership, Agency for Food and Fibre Sciences, 2004), pp. 1–42.F. Delgado-Vargas, A. R. Jime´nez, O. Paredes-Lo´pez. Crit. Rev. Food Sci. Nutr. 40, 173–289 (2000)CrossRef3.F.C. Stintzing, R. Carle, Trends Food Sci. Tech. 15, 19–38 (2004)CrossRef4.M.A. Pedreno, J. Escribano, J. Sci. Food Agric. 81, 627–631 (2001)CrossRef5.J.A. Vinson, Y. Hao, X. Su, L. Zubik, J. Agric. Food Chem. 46, 3630–3634 (1998)CrossRef6.B.L. Halvorsen, K. Holte, M.C.W. Myhrstad, I. Barikmo, E. Hvattum, S.F. Remberg, J. Nutr. 132, 461–471 (2002)7.B. Ou, D. Huang, M. Hampsch-Woodill, J.A. Flanagan, E.K. Deemer, J. Agric. Food Chem. 50, 3122–3128 (2002)CrossRef8.G.J. Kapadia, H. Tokuda, T. Konoshima, H. Nishino, Cancer Lett. 100, 211–214 (1996)CrossRef9.A.A. Kenjale, K.L. Ham, T. Stabler, J.L. Robbins, J.L. Johnson, M. Vanbruggen, G. Privette, E. Yim, W.E. Kraus, J.D. Allen, J. Appl. Physiol. 110(6), 1582–1591 (2011)CrossRef10.M.R. Ingate, C.M. Christensen, J. Texture Stud. 12, 121–132 (2007)CrossRef11.J. Giner, A. Ibarz, S. Garza, S. Xhian-Quan, J. Food Eng. 30, 147–154 (1996)CrossRef12.B.S. Luh, B. Feinberg, J.I. Chung, J.G. Woodroof, in Commercial Fruit Processing, ed. by J.G. Woodroof, B.S. Luh (AVI Publishing Co, Connecticut, 1986), pp. 263–351CrossRef13.J. Telis-Romero, V.R.N. Telis, F. Yamashita, J. Food Eng. 40, 101–106 (1999)CrossRef14.D. Kimball, M.E. Perish, R. J. Braddock, in Processing Fruits: Science and Technology, ed. by D.M. Barrett, L. Somogyi, H. Ramaswamy (CRC Press Inc, Boca Raton, 2004), pp. 617–63815.M. Rao, J. Texture Stud. 8(2), 135–168 (1977)CrossRef16.P. Khandari, B.S. Gill, N.S. Sodhi, J. Food Sci. Technol. 39(2), 152–154 (2002)17.N.L. Chin, S.M. Chan, Y.A. Yusof, T.G. Chuah, R.A. Talib, J. Food Eng. 93, 134–140 (2009)CrossRef18.M.C. Quek, N.L. Chin, Y.A. Yusof, J. Food Eng. 118, 380–386 (2013)CrossRef19.A. Deswal, N.S. Deora, H.N. Mishra, Food Bioprocess Tech. 7, 2451–2459 (2014)CrossRef20.L. Juszczak, M. Witczak, T. Fortuna, B. Solarz, Int. J. Food Prop. 13, 1364–1372 (2010)CrossRef21.A. Ibarz, C. Gonzalez, S. Esplugas, Fruit Process. 6(8), 330–333 (1996)22.AOAC, Official methods of analysis, 15th Edn. (Association of Official Agricultural Chemists, Washington, DC, 1990)23.C.I. Nindo, J. Tanga, J.R. Powersb, P.S. Takhar, Lebensmittel-Wissenschaft and Technologie 40, 292–299 (2007)CrossRef24.J.F. Steffe, Rheological Methods in Food Process Engineering (Freeman Press, East Lansing, 1996), pp. 2–4925.C. Ditchfield, C.C. Tadini, R. Singh, R.T. Toledo, Int. J. Food Prop. 7(3), 571–584 (2004)CrossRef26.J. Giner, A. Ibarz, S. Garza, S. Xhian-Quan, J. Food Eng. 30(1–2), 147–154 (1996)CrossRef27.S.S. Manjunatha, P.S. Raju, Int. Food Res. J. 20(2), 731–743 (2013)28.B.B. Gunjal, N.J. Waghmare, J. Food Sci. Technol. 24, 20–30 (1987)29.L.K. Rao, W.E. Eipeson, S.P.N. Rao, M.V. Patwardhan, P.K. Ramanathan, J. Food Sci. Technol. 22, 30–33 (1984)30.A. Ibarz, C. Gonzalez, S. Esplugas, M. Vicente, J. Food Eng. 15, 49–51 (1992)CrossRef31.A. Ibarz, C. Gonzalez, S. Esplugas, J. Food Eng. 21, 485–494 (1994)CrossRef32.D.T. Constenla, J.E. Lozano, G.H. Crapiste, J. Food Sci. 54, 663–668 (1989)CrossRef33.L. Bayindirli, J. Food Process. Preserv. 17, 147–151 (1993)CrossRef34.R.L. Earle, Unit Operations in Food Processing, 2nd edn. (Pergamon Press, London, 1985) About this Article Title Rheological modeling of non-depectinized beetroot juice concentrates Journal Journal of Food Measurement and Characterization Volume 9, Issue 4 , pp 487-494 Cover Date2015-12 DOI 10.1007/s11694-015-9257-0 Print ISSN 2193-4126 Online ISSN 2193-4134 Publisher Springer US Additional Links Register for Journal Updates Editorial Board About This Journal Manuscript Submission Topics Food Science Chemistry/Food Science, general Engineering, general Keywords Beetroot juice concentrate Non-depectinized Flow behavior index Activation energy Shear thinning Consistency coefficient Industry Sectors Consumer Packaged Goods IT & Software Telecommunications Authors Sachin Kumar (1) Pradyuman Kumar (1) Author Affiliations 1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Punjab, India Continue reading... To view the rest of this content please follow the download PDF link above.