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Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model

This study has modeled the rheological behavior of thermosonic extracted pink-fleshed guava, pink-fleshed pomelo, and soursop juice concentrates at different concentrations and temperatures. The effects of concentration on consistency coefficient (K) and flow behavior index (n) of the fruit juice co...

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Main Authors: Abdullah, Norazlin, Nyuk, L. Chin, Yusof, Yus A., A. Talib, Rosnita
Format: Article
Language:English
Published: Institute of Food Science & Technology 2018
Subjects:
SB Plant culture
SB354 -402 Fruit and fruit culture
T Technology (General)
Online Access:http://eprints.uthm.edu.my/4949/1/AJ%202018%20%28149%29.pdf
http://eprints.uthm.edu.my/4949/
https://doi.org/10.1111/jfpp.13517
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spelling my.uthm.eprints.49492021-12-23T09:08:13Z http://eprints.uthm.edu.my/4949/ Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model Abdullah, Norazlin Nyuk, L. Chin Yusof, Yus A. A. Talib, Rosnita SB Plant culture SB354 -402 Fruit and fruit culture T Technology (General) This study has modeled the rheological behavior of thermosonic extracted pink-fleshed guava, pink-fleshed pomelo, and soursop juice concentrates at different concentrations and temperatures. The effects of concentration on consistency coefficient (K) and flow behavior index (n) of the fruit juice concentrates was modeled using a master curve which utilized the concentrationtemperature shifting to allow a general prediction of rheological behaviors covering a wide concentration. For modeling the effects of temperature on K and n, the integration of two functions from the Arrhenius and logistic sigmoidal growth equations has provided a new model which gave better description of the properties. It also alleviated the problems of negative region when using the Arrhenius model alone. The fitted regression using this new model has improved coefficient of determination, R2 values above 0.9792 as compared to using the Arrhenius and logistic sigmoidal models alone, which presented minimum R2 of 0.6243 and 0.9440, respectively. Institute of Food Science & Technology 2018 Article PeerReviewed text en http://eprints.uthm.edu.my/4949/1/AJ%202018%20%28149%29.pdf Abdullah, Norazlin and Nyuk, L. Chin and Yusof, Yus A. and A. Talib, Rosnita (2018) Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model. Journal of Food Processing and Preservation, 42 (2). pp. 1-11. ISSN 1745-4549 https://doi.org/10.1111/jfpp.13517
institution Universiti Tun Hussein Onn Malaysia
building UTHM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Tun Hussein Onn Malaysia
content_source UTHM Institutional Repository
url_provider http://eprints.uthm.edu.my/
language English
topic SB Plant culture
SB354 -402 Fruit and fruit culture
T Technology (General)
spellingShingle SB Plant culture
SB354 -402 Fruit and fruit culture
T Technology (General)
Abdullah, Norazlin
Nyuk, L. Chin
Yusof, Yus A.
A. Talib, Rosnita
Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model
description This study has modeled the rheological behavior of thermosonic extracted pink-fleshed guava, pink-fleshed pomelo, and soursop juice concentrates at different concentrations and temperatures. The effects of concentration on consistency coefficient (K) and flow behavior index (n) of the fruit juice concentrates was modeled using a master curve which utilized the concentrationtemperature shifting to allow a general prediction of rheological behaviors covering a wide concentration. For modeling the effects of temperature on K and n, the integration of two functions from the Arrhenius and logistic sigmoidal growth equations has provided a new model which gave better description of the properties. It also alleviated the problems of negative region when using the Arrhenius model alone. The fitted regression using this new model has improved coefficient of determination, R2 values above 0.9792 as compared to using the Arrhenius and logistic sigmoidal models alone, which presented minimum R2 of 0.6243 and 0.9440, respectively.
format Article
author Abdullah, Norazlin
Nyuk, L. Chin
Yusof, Yus A.
A. Talib, Rosnita
author_facet Abdullah, Norazlin
Nyuk, L. Chin
Yusof, Yus A.
A. Talib, Rosnita
author_sort Abdullah, Norazlin
title Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model
title_short Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model
title_full Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model
title_fullStr Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model
title_full_unstemmed Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model
title_sort modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model
publisher Institute of Food Science & Technology
publishDate 2018
url http://eprints.uthm.edu.my/4949/1/AJ%202018%20%28149%29.pdf
http://eprints.uthm.edu.my/4949/
https://doi.org/10.1111/jfpp.13517
_version_ 1738581317269848064
score 13.211869

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