Abstract
Rheological behavior of kiwifruit juice at different solids concentrations (13.5–30 o Brix) and different temperatures (25–65°C) was studied with the objective of defining suitable mathematical models for use in evaporation and other processing procedures. Kiwifruit juice samples exhibited pseudoplastic behavior and were characterized by the power law model. The flow consistency index decreased with an increase in temperature and a decrease in concentration, whereas there was no significant effect of temperature and concentration on flow behavior index. The apparent viscosity at a reference shear rate of 1.0 s -1 ( μ α 1 ) was used instead of the flow consistency index. The temperature and concentration effects on μ α 1 were expressed with a single equation. At low shear rates, kiwifruit juice samples exhibited a thixotropic behavior, which turned to rheopectic at high shear rates. In addition, the Bostwick consistency levels were related to the apparent viscosity measurements and the flow consistency index values.
Highlights
IntroductionCommercial development of the fruit took place in New Zealand, with a number of cultivars being selected from seeds of Actinidia deliciosa [1]
To deal with this problem, we propose the use of the apparent viscosity at a reference shear rate of 1.0 s-1 and the development of suitable mathematical models describing the effect of temperature and concentration on μα1 values
The results showed that the consistency measured by the Bostwick method depends highly on the solids concentration and the temperature of kiwifruit juice
Summary
Commercial development of the fruit took place in New Zealand, with a number of cultivars being selected from seeds of Actinidia deliciosa [1]. The fruit that does not meet export standards and is not sold in the domestic fresh-fruit market may be processed as a food ingredient for industrial use. In this sense, kiwi fruits are either canned or frozen, whereas different kinds of drying processes may be used. Concentrated kiwi fruit juices are used extensively as fruit ingredients in many foods such as dairy products, jams and jellies, syrups, confectionery, etc
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