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Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures

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Abstract

Rheological behaviour of enzyme clarified sapota (Achras sapota L.) juice at different temperatures (10 to 85 °C) and total soluble solid content (10.2 to 55.6 °brix) corresponding to a water activity (aw) (0.986 to 0.865) was studied using controlled stress rheometer by coaxial cylinders attachment. The rheological parameter shear stress (Pa) was measured upto a shear rate of 1,000 s−1. The investigation showed that the enzyme clarified sapota juice and its concentrates behaved like a Newtonian liquid and the viscosity (η) values were in the range 4.340 to 56.418 mPa s depending upon temperature and concentration studied. The temperature dependency of viscosity of enzyme clarified sapota juice was described by Arrhenius equation (r > 0.94) and activation energy (Ea) for viscous flow was in the range 5.218 to 25.439 KJ/mol depending upon concentration. The effect of total soluble solid content on flow activation energy was described by exponential relationship (r > 0.95, rmse% <13.5, p < 0.01) and that of water activity was described by power law relation (r > 0.99, rmse% <5.80, p < 0.01). The effect of total soluble solid content on viscosity of enzyme clarified sapota juice followed second order exponential type relationship (r > 0.99, rmse% < 3.53) at the temperature used. The effect of water activity on viscosity of enzyme clarified sapota juice followed power law equation (r > 0.98, rmse% < 4.38). A single equation representing combined effect of temperature and total soluble solid content/water activity on viscosity of enzyme clarified sapota was established.

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Acknowledgments

The authors thank Dr P S Raju, Head, Department of Fruits and vegetable technology, Defence Food Research Laboratory, Mysore, India and Dr H V Batra, Director, Defence Food Research Laboratory, Mysore, India to carryout the experimental work and permission for publication of the research work.

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Authors and Affiliations

  1. Department of Food Processing and Engineering, Karunya University, Coimabatore, 614 114, India

    Pranjal S. Deshmukh

  2. Department of Fruits and Vegetables Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore, 570 011, India

    S. S. Manjunatha & P. S. Raju

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  1. Pranjal S. Deshmukh
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  2. S. S. Manjunatha
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  3. P. S. Raju
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Correspondence to S. S. Manjunatha.

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Deshmukh, P.S., Manjunatha, S.S. & Raju, P.S. Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures. J Food Sci Technol 52, 1896–1910 (2015). https://doi.org/10.1007/s13197-013-1222-5

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