Rheological Behavior Research of Jinhua Fingered Citron Juice

Abstract:

The present study，the rheological properties of fingered citron juice were detected using MCR-301 Rheometer in original and different concentrated juice with defined temperature and shear rate. In our results，both original and concentrated juice behaved like other non-containing pectin juices which were classified into Newtonian fluid at defined concentration，temperature and shear rate. Through regression analysis，the effect of temperature on juice viscosity were expressed by the Arrhenius equation while the exponential function expressed the effects of concentration on viscosity was better，comparing to power function. In addition，the comprehensive effect of temperature and concentration on viscosity has been deduced with the data model. The results can direct the production.