Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Juszczak L. , Fortuna T. 2003. VISCOSITY OF CONCENTRATED STRAWBERRY JUICE. EFFECT OF TEMPERATURE AND SOLUBLE SOLIDS CONTENT, EJPAU 6(2), #11.
Available Online: http://www.ejpau.media.pl/volume6/issue2/food/abs-11.html

ABSTRACT

The rheological behaviour of concentrated strawberry juice has been studied over a wide range of temperatures (10-60°C) and concentrations (50-67.1°Bx), using rotational rheometer with coaxial cylinders as a measuring system. On the base of the obtained results it was shown, that concentrated strawberry juice has a Newtonian behaviour. The values of viscosity strongly depend on temperature and soluble solids content and were in the range from 8.6 to 541.2 mPaˇs. The effect of the temperature on the viscosity of that juice was described by an Arrhenius equation. To study effect of concentration on the viscosity, the power-law and exponential equations were used. Finally, two equations described combined effect of temperature and soluble solids content on the viscosity of concentrated strawberry juice were obtained.

Key words: concentrated strawberry juice, viscosity..

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