Rheological properties of Josapine pineapple juice at different stages of maturity

Authors

  • Rosnah Shamsudin,

    Corresponding author
    1.  Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia
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  • Wan Ramli Wan Daud,

    1.  Department of Chemical and Process Engineering, Faculty of Engineering, Universiti Kebangsaan Malaysia, 43600 Bangi Selangor, Malaysia
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  • Mohd Sobri Takrif,

    1.  Department of Chemical and Process Engineering, Faculty of Engineering, Universiti Kebangsaan Malaysia, 43600 Bangi Selangor, Malaysia
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  • Osman Hassan,

    1.  School of Chemical Sciences & Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi Selangor, Malaysia
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  • Coskan Ilicali

    1.  Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia
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*Fax: 603 86567123; e-mail: rosnahs@eng.upm.edu.my

Summary

The rheological behaviour of Josapine pineapple juice with at various maturity stages was studied at a wide range of temperature (5–65 °C) and concentration (4–14 °Brix) using a rotational rheometer as the measuring system. The results show that josapine pineapples juice demonstrated a Newtonian behavior and is influenced by maturity stage, temperature and concentration. The Arrhenius typed equation successfully describe the effect of temperature on the viscosity, on the other hand, the effect of concentration can be described better using exponential equation. Finally, an equation describing the combined effect of temperature and concentration on viscosity at different stages of maturity was successfully developed.

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