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Effect of Pasteurization on Rheological Properties of White Carrot Juice
- Kobus, Zbigniew, Nadulski, Rafał, Guz, Tomasz, Mazur, Jacek, Panasiewicz, Marian, Zawiślak, Kazimierz
- Agriculture and Agricultural Science Procedia 2015 v.7 pp. 99-102
- activation energy, carrot juice, equations, models, pasteurization, temperature, viscometers, viscosity
- The rheological behaviour of untreated and pasteurized white carrot juice was modelled to investigate the influence of temperature on viscosity and its fluid type. The research was conducted using a rotational viscometer at shear rates ranging from 1 to 100 s-1 and temperatures between 10 and 60°C. The rheological behaviour of untreated white carrot juice was well described by the Newtonian model while the pasteurized juice showed a pseudoplastic behaviour and was satisfactorily fitted to Ostwald-de Waele model. The Arrhenius equation adequately described the effect of temperature on the viscosity. The activation energies were depended on kind of fluid and were 15.41 and 5.90kJ/mol for untreated and pasteurized white carrot juice, respectively.