Abstract
Understanding the rheological properties of fluid foods, especially their viscosities, plays an important role in determining the quality control and design of equipment for food industry plants. Hence, in this research, the time-independent rheological behavior of peach syrup was determined using a Brookfield viscometer, and the effects of concentrations at 35, 40, 45, and 50 °Brix, and temperatures at 15, 25, 35, 45, 55, and 65 °C were investigated in a range of 1.4-49.78 s−1 shear rate. To investigate the rheological effect of these parameters, the shear stress and apparent viscosity parameters were plotted at different shear rates. To describe the time-independent behavior of peach syrups, Power law, Bingham, Casson, and Herschel–Bulkley models were used; among these models, the Power law model with an R2 of 0.9980, the root mean square error (RMSE) of 3.2717, and the Chi square (χ2) of 20.2782 was determined as the best one for the description of shear stress-shear rate diagrams. Furthermore, the dependence of consistency coefficient obtained from the Power law model on temperature parameter was investigated using the Arrhenius model, and the dependence of consistency coefficient on concentration parameter was determined using the Power and exponential models. Overall, the results showed that peach syrup had a non-Newtonian pseudo-plastic behavior. The investigations also showed that an increase in the concentration of peach syrup led to enhancing the apparent viscosity of the samples, while an increase in the temperature and shear rate reduced the apparent viscosity.
Similar content being viewed by others
References
D.H. Murdock, Encyclopedia of Foods: A Guide to Healthy Nutrition. (Academic Press, 2002). https://doi.org/10.1146/annurev.nu.25.062205.100003
H. Liu, J. Cao, W. Jiang, Changes in phenolics and antioxidant property of peach fruit during ripening and responses to 1-methylcyclopropene. Postharvest Biol. Technol. 108, 111–118 (2015)
A.B. Garcia Loredo, S.N. Guerrero, S.M. Alzamora, Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone. Innov. Food Sci. Emerg. Technol. 29, 271–279 (2015)
Esna, Peach production in Iran. Jame Jam (Iran) (2012)
R. Vásquez-Villanueva, M.L. Marina, M.C. García, Revalorization of a peach (Prunus persica (L.) Batsch) byproduct: extraction and characterization of ACE-inhibitory peptides from peach stones. J. Funct. Foods. 18, 137–146 (2015)
M.C. Quek, N.L. Chin, Y.A. Yusof, Modelling of rheological behaviour of soursop juice concentrates using shear rate–temperature–concentration superposition. J. Food Eng. 118, 380–386 (2013)
J. Ahmed, H.S. Ramaswamy, K.C. Sashidhar, Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates. LWT - Food Sci. Technol. 40, 225–231 (2007)
J. Giner, A. Ibarz, S. Garza, S. Xhian-Quan, Rheology of clarified cherry juices. J. Food Eng. 30, 147–154 (1996)
P. Naknean, M. Meenune, Impact of clarification of palm sap and processing method on the quality of palm sugar syrup (Borassus flabellifer Linn.). (2014). https://doi.org/10.1007/s12355-014-0308-3
I.M.L.B. Avila, C.L.M. Silva, Modelling kinetics of thermal degradation of colour in peach puree. J. Food Eng. 39(2), 161–166 (1996)
M.C. Bourne, Food Texture and Viscosity: Concept and Measurement. (Academic Press, 2002)
M. Dak, R.C. Verma, S.N.A. Jaaffrey, Effect of temperature and concentration on Rheological properties of ‘Kesar’ mango juice. J. Food Eng. 80, 1011–1015 (2007)
S. Karaman, M.T. Yilmaz, A. Kayacier, M. Dogan, H. Yetim, Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration. J. Food Sci. Technol. 52, 3851–3858 (2015)
M. Marcotte, A.R.T. Hoshahili, H.S. Ramaswamy, Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Res. Int. 34, 695–703 (2001)
C.I. Nindo, J. Tang, J.R. Powers, P.S. Takhar, Rheological properties of blueberry puree for processing applications. LWT - Food Sci. Technol. 40, 292–299 (2007)
S.M.A. Razavi, M.B. Habibi Najafi, Z. Alaee, The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature. Food Hydrocoll. 21, 198–202 (2007)
C. Barbana, A. El-Omri, Viscometric behavior of reconstituted tomato concentrate. Food Bioprocess Technol. 5, 209–215 (2012)
K. Gabsi, M. Trigui, S. Barrington, A.N. Helal, A.R. Taherian, Evaluation of rheological properties of date syrup. J. Food Eng. 117, 165–172 (2013)
S. Taghian Dinani, N. Hamdami, M. Shahedi, M. Havet, Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices. Energy Convers. Manag. 86, 70–80 (2014)
M. Goksel et al., The effect of starch concentration and temperature on grape molasses: rheological and textural properties. Food Bioprocess Technol. 6, 259–271 (2013)
S. Karaman, A. Kayacier, Effect of temperature on rheological characteristics of molasses: modeling of apparent viscosity using adaptive neuro – fuzzy inference system (ANFIS). LWT - Food Sci. Technol. 44, 1717–1725 (2011)
L. Juszczak, T. Fortuna, Effect of temperature and soluble solid content on the viscosity of cherry juice concentrate. Int. Agrophys. 18, 17–21 (2004)
A. Kaya, K.B. Belibaǧlı, Rheology of solid Gaziantep Pekmez. J. Food Eng. 54, 221–226 (2002)
S. Basu, U.S. Shivhare, Rheological, Textural, microstructural, and sensory properties of sorbitol-substituted mango jam. J. Food Eng. 100, 357–365 (2010)
N.L. Chin, S.M. Chan, Y.A. Yusof, T.G. Chuah, R.A. Talib, Modelling of rheological behaviour of pummelo juice concentrates using master-curve. J. Food Eng. 93, 134–140 (2009)
M. Dolores Alvarez, W. Canet, Time-independent and time-dependent rheological characterization of vegetable-based infant purees. J. Food Eng. 114, 449–464 (2013)
J. Liu et al., Rheological properties of sewage sludge during enhanced anaerobic digestion with microwave-H2O2 pretreatment. Water Res. 98, 98–108 (2016)
E. Arslan, M.E. Yener, A. Esin, Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. J. Food Eng. 69, 167–172 (2005)
S. Vandresen, M.G.N. Quadri, J.A.R. de Souza, D. Hotza, Temperature effect on the rheological behavior of carrot juices. J. Food Eng. 92, 269–274 (2009)
M. Maskan, F. Gogus, Effect of sugar on the rheological properties of sunflower oil in water emulsions. J. Food Eng. 43, 173–177 (2000)
M. Sengül, M. Fatih Ertugay, M. Sengül, Rheological, physical and chemical characteristics of mulberry pekmez. Food Control. 16, 73–76 (2005)
M. Alpaslan, M. Hayta, Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. J. Food Eng. 54, 89–93 (2002)
A. Koocheki, S.A. Mortazavi, F. Shahidi, S.M.A. Razavi, A.R. Taherian, Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent. J. Food Eng. 91, 490–496 (2009)
B. Abu-jdayil, F. Banat, R. Jumah, S. Al-Asheh, S. Hammad, A comparative study of rheological characteristics of tomato paste and tomato powder solutions. Int. J. Food Prop. 7, 483–497 (2004)
D.E. Jimenez-Sánchez et al., Effect of addition of native agave fructans on spray-dried chayote (Sechium edule) and pineapple (Ananas comosus) juices: rheology, microstructure, and water sorption. Food Bioprocess Technol. 10, 2069–2080 (2017)
M. Khalil, B.M. Jan, A.A.A. Raman, Rheological and statistical evaluation of nontraditional lightweight completion fluid and its dependence on temperature. J. Pet. Sci. Eng. 77, 27–33 (2011)
X. Peng et al., Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin. Food Hydrocoll. 60, 161–169 (2016)
T. Wang, M. Zhang, Z. Fang, Y. Liu, Z. Gao, Rheological, Textural and flavour properties of yellow mustard sauce as affected by modified starch, xanthan and guar gum. Food Bioprocess Technol. 9, 849–858 (2016)
M. Dak, R.C. Verma, G.P. Sharma, Flow characteristics of juice of ‘Totapuri’ mangoes. J. Food Eng. 76, 557–561 (2006)
H. Yoğurtçu et al., Determination of rheological properties of some pekmez samples in Turkey. J. Food Eng. 77, 1064–1068 (2006)
R. Maceiras, E. Alvarez, M.A. Cancela, Rheological properties of fruit purees: effect of cooking. J. Food Eng. 80, 763–769 (2007)
S.H. Hosseini-parvar, L. Matia-merino, K.K.T. Goh, S.M.A. Razavi, S.A. Mortazavi, Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: effect of concentration and temperature. J. Food Eng. 101, 236–243 (2010)
A. Kaya, N. Sozer, Rheological behaviour of sour pomegranate juice concentrates (Punica granatum L.). Int. J. Food Sci. Technol. 40, 223–227 (2005)
P.S. Deshmukh, S.S. Manjunatha, P.S. Raju, Rheological behaviour of enzyme clarified sapota (Achras sapota L.) juice at different concentration and temperatures. J. Food Sci. Technol. 52, 1896–1910 (2015)
Author information
Authors and Affiliations
Corresponding author
Additional information
Abbas Moallemi-Oreh—Deceased.
Rights and permissions
About this article
Cite this article
Eslami Fard, A., Taghian Dinani, S. & Moallemi-Oreh, A. An investigation on the effects of concentration and temperature on the time-independent rheological behavior of peach syrup. Food Measure 12, 1303–1315 (2018). https://doi.org/10.1007/s11694-018-9744-1
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11694-018-9744-1