Influence of temperature and addition of fiber in the flow behavior of orange juice

• Autores: Siche, Raul, Falguera, Victor, Ibarz, Albert
• Formato: artículo
• Fecha de Publicación: 2012
• Institución: Universidad Nacional de Trujillo
• Repositorio: Revistas - Universidad Nacional de Trujillo
• Lenguaje: español
• OAI Identifier: oai:ojs.revistas.unitru.edu.pe:article/91
• Enlace del recurso: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/91
• Nivel de acceso: acceso abierto
• Materia: Rheological properties; rheology; fiber; viscosity; Herschel-Bulkley.; Propiedades reológicas; reología; fibra; viscosidad

In this study the influence of the addition of orange fiber in the flow behavior of orange juice was evaluated, using for this the Herschel-Bulkley model parameters. It was observed that the flow behavior of the juices changed due to the addition of fiber, from Newtonian to Pseudoplastic when its fiber content was 5% and the temperature changed from 30 °C to 20 °C, and from Pseudoplastic to Herschel-Bulkley when its fiber content was 12.5% and the temperature changed from 10 °C to 0 °C. The increase in fiber content resulted in a progressive increase of consistency and a decrease of the flow behavior index.