The Rheological Properties of Mango Concentrates

Abstract:

The manuscript studied that rheological properties of concentrated mango juice at different temperatures and different concentrations.By regression analysis,within the corresponding range of temperature and concentration,it is found that concentrated mango juice was Herschel-Bulkley fluid.The effect of temperature on concentrated mango juice viscosity could be described by Arrhenius equation.On the other hand,the effect of concentration on concentrated mango juice viscosity could be identified by a Power Index type equation.A combinational equation describing effects of both temperature and concentration on the viscosity of concentrated mango juice was suggested.With the increase in the concentration of mango juice concentrate,the static yield stress value of the juice also increased.