RHEOLOGICAL PROPERTIES OF CORIANDER AND MINT LEAF PUREE
Version of Record online: 15 JAN 2008
Journal of Food Process Engineering
Volume 31, Issue 1, pages 91–104, February 2008
How to Cite
RUDRA, S.G., SARKAR, B.C., SHIVHARE, U.S. and BASU, S. (2008), RHEOLOGICAL PROPERTIES OF CORIANDER AND MINT LEAF PUREE. Journal of Food Process Engineering, 31: 91–104. doi: 10.1111/j.1745-4530.2007.00153.x
- Issue online: 15 JAN 2008
- Version of Record online: 15 JAN 2008
- Accepted for Publication May 3, 2007
Rheological behavior of coriander and mint leaf puree was determined at temperatures of 30 to 80C. Applicability of various rheological models available in the literature was evaluated. The Herschel–Bulkley model provided a good description of the flow behavior of coriander and mint leaf puree over the temperature range of 30–80C. The Arrhenius model successfully described the effect of temperature on consistency index of coriander and mint puree. The temperature dependence of apparent viscosity of mint puree however did not obey the Arrhenius model. The activation energy of flow for coriander and mint puree was 23.99 and 32.62 kJ/mol, respectively.
Flow properties of foods are determined for a number of purposes, such as quality control, understanding the structure, process engineering applications and correlation with sensory evaluation (Cepeda et al. 2002; Nindo et al. 2005). Knowledge of the rheology of suspensions contributes to a better understanding of the underlying mechanisms of momentum and heat transfer process (Telis-Romero et al. 1999; Nindo et al. 2005). Rheological properties are also important for the design of related processing systems, including filling in bottles/cans and appropriate piping arrangements (Steffe 1992; Bhattacharya 1999). Krokida et al. (2001) recently assembled additional data on rheological properties of fruit and vegetable puree. Limited information is available in the literature on the rheological characteristics of herb purees. Herbal purees vary widely in their rheological characteristics and it is necessary to investigate each product separately. Results of this study would be useful in the quality control and design of processing equipment for processing coriander- and mint-based products.