Influence of temperature and addition of fiber in the flow behavior of orange juice

Authors

  • Raul Siche Universidad Nacional de Trujillo, Trujillo
  • Victor Falguera Escuela Técnica Superior de Ingeniería Agraria, Lleida,
  • Albert Ibarz Escuela Técnica Superior de Ingeniería Agraria, Lleida

DOI:

https://doi.org/10.17268/sci.agropecu.2012.04.04

Keywords:

Rheological properties, rheology, fiber, viscosity, Herschel-Bulkley.

Abstract

In this study the influence of the addition of orange fiber in the flow behavior of orange juice was evaluated, using for this the Herschel-Bulkley model parameters. It was observed that the flow behavior of the juices changed due to the addition of fiber, from Newtonian to Pseudoplastic when its fiber content was 5% and the temperature changed from 30 °C to 20 °C, and from Pseudoplastic to Herschel-Bulkley when its fiber content was 12.5% and the temperature changed from 10 °C to 0 °C. The increase in fiber content resulted in a progressive increase of consistency and a decrease of the flow behavior index.

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* Autor para correspondencia.

E-mail: rsiche@unitru.edu.pe (R. Siche).


Recibido 02 agosto 2012.

Aceptado 23 noviembre 2012.

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Published

2012-09-26

How to Cite

Siche, R., Falguera, V., & Ibarz, A. (2012). Influence of temperature and addition of fiber in the flow behavior of orange juice. Scientia Agropecuaria, 3(4), 303-308. https://doi.org/10.17268/sci.agropecu.2012.04.04

Issue

Vol. 3 No. 4 (2012): October - December

Section

Original Articles

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