Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates
Abstract Fruit juices and their concentrates are popular drinks consumed by people of all ages for their sensory and nutritional qualities. In this paper, the physicochemical and rheological properties of african star apple, apple, apricot, banana, cherry, goldenberry, grape, guava, mango, medlar, o...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Salehi, Fakhreddin [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Sensing and instrumentation for food quality and safety - New York, NY : Springer, 2007, 14(2020), 5 vom: 29. Mai, Seite 2472-2488 |
|---|---|
| Übergeordnetes Werk: |
volume:14 ; year:2020 ; number:5 ; day:29 ; month:05 ; pages:2472-2488 |
| Links: |
|---|
| DOI / URN: |
10.1007/s11694-020-00495-0 |
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| 520 | |a Abstract Fruit juices and their concentrates are popular drinks consumed by people of all ages for their sensory and nutritional qualities. In this paper, the physicochemical and rheological properties of african star apple, apple, apricot, banana, cherry, goldenberry, grape, guava, mango, medlar, orange, peach, pear, plum, pomegranate and pomelo juices, and their concentrates were reviewed. The selection of cultivars is a critical factor for the production of juices rich in healthy compounds and the quality of fruit juice strongly depends on processing technology. In summary, carbohydrates (fructose, glucose, sorbitol and sucrose), organic acids (ascorbic, citric, malic and shikimic acids), amino acids (asparagine, proline, glycine, serine, methionine and alanine) and phenolic compounds (catechin, chlorogenic acid and rutin) are among the significant constituents of fruit juices, and their concentrates. Also, the content of organic acids in fruit juices not only influence their taste and flavour but also their nutrition, stability, acceptability and keeping quality. Understanding of rheological properties of fruit juice is essential for quality control, process engineering application (designing and selection of proper equipment including heat exchangers, transport systems, evaporators and pumps), calculating energy usage and power requirement for mixing. The rheological behaviour of fruit juices and concentrates can be described by different rheological models depending on the nature of the juices. Several investigators used and suggested the Newtonian and Herschel-Bulkley models describe the rheological behaviour of various fruit juices. The apparent viscosity of fruit juice decreased considerably at higher temperatures. The effect of temperature on the apparent viscosity is generally expressed by the Arrhenius relationship and the activation energy ($ E_{a} $) for fruit juices flow increased with the concentration of the juices. Higher activation energy means that the apparent viscosity is relatively more sensitive to temperature change. | ||
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10.1007/s11694-020-00495-0 doi (DE-627)SPR040641910 (SPR)s11694-020-00495-0-e DE-627 ger DE-627 rakwb eng 630 640 ASE Salehi, Fakhreddin verfasserin aut Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Fruit juices and their concentrates are popular drinks consumed by people of all ages for their sensory and nutritional qualities. In this paper, the physicochemical and rheological properties of african star apple, apple, apricot, banana, cherry, goldenberry, grape, guava, mango, medlar, orange, peach, pear, plum, pomegranate and pomelo juices, and their concentrates were reviewed. The selection of cultivars is a critical factor for the production of juices rich in healthy compounds and the quality of fruit juice strongly depends on processing technology. In summary, carbohydrates (fructose, glucose, sorbitol and sucrose), organic acids (ascorbic, citric, malic and shikimic acids), amino acids (asparagine, proline, glycine, serine, methionine and alanine) and phenolic compounds (catechin, chlorogenic acid and rutin) are among the significant constituents of fruit juices, and their concentrates. Also, the content of organic acids in fruit juices not only influence their taste and flavour but also their nutrition, stability, acceptability and keeping quality. Understanding of rheological properties of fruit juice is essential for quality control, process engineering application (designing and selection of proper equipment including heat exchangers, transport systems, evaporators and pumps), calculating energy usage and power requirement for mixing. The rheological behaviour of fruit juices and concentrates can be described by different rheological models depending on the nature of the juices. Several investigators used and suggested the Newtonian and Herschel-Bulkley models describe the rheological behaviour of various fruit juices. The apparent viscosity of fruit juice decreased considerably at higher temperatures. The effect of temperature on the apparent viscosity is generally expressed by the Arrhenius relationship and the activation energy ($ E_{a} $) for fruit juices flow increased with the concentration of the juices. Higher activation energy means that the apparent viscosity is relatively more sensitive to temperature change. Activation energy (dpeaa)DE-He213 Herschel-bulkley (dpeaa)DE-He213 Newtonian model (dpeaa)DE-He213 Viscosity (dpeaa)DE-He213 Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 14(2020), 5 vom: 29. Mai, Seite 2472-2488 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:14 year:2020 number:5 day:29 month:05 pages:2472-2488 https://dx.doi.org/10.1007/s11694-020-00495-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 14 2020 5 29 05 2472-2488 |
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10.1007/s11694-020-00495-0 doi (DE-627)SPR040641910 (SPR)s11694-020-00495-0-e DE-627 ger DE-627 rakwb eng 630 640 ASE Salehi, Fakhreddin verfasserin aut Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Fruit juices and their concentrates are popular drinks consumed by people of all ages for their sensory and nutritional qualities. In this paper, the physicochemical and rheological properties of african star apple, apple, apricot, banana, cherry, goldenberry, grape, guava, mango, medlar, orange, peach, pear, plum, pomegranate and pomelo juices, and their concentrates were reviewed. The selection of cultivars is a critical factor for the production of juices rich in healthy compounds and the quality of fruit juice strongly depends on processing technology. In summary, carbohydrates (fructose, glucose, sorbitol and sucrose), organic acids (ascorbic, citric, malic and shikimic acids), amino acids (asparagine, proline, glycine, serine, methionine and alanine) and phenolic compounds (catechin, chlorogenic acid and rutin) are among the significant constituents of fruit juices, and their concentrates. Also, the content of organic acids in fruit juices not only influence their taste and flavour but also their nutrition, stability, acceptability and keeping quality. Understanding of rheological properties of fruit juice is essential for quality control, process engineering application (designing and selection of proper equipment including heat exchangers, transport systems, evaporators and pumps), calculating energy usage and power requirement for mixing. The rheological behaviour of fruit juices and concentrates can be described by different rheological models depending on the nature of the juices. Several investigators used and suggested the Newtonian and Herschel-Bulkley models describe the rheological behaviour of various fruit juices. The apparent viscosity of fruit juice decreased considerably at higher temperatures. The effect of temperature on the apparent viscosity is generally expressed by the Arrhenius relationship and the activation energy ($ E_{a} $) for fruit juices flow increased with the concentration of the juices. Higher activation energy means that the apparent viscosity is relatively more sensitive to temperature change. Activation energy (dpeaa)DE-He213 Herschel-bulkley (dpeaa)DE-He213 Newtonian model (dpeaa)DE-He213 Viscosity (dpeaa)DE-He213 Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 14(2020), 5 vom: 29. Mai, Seite 2472-2488 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:14 year:2020 number:5 day:29 month:05 pages:2472-2488 https://dx.doi.org/10.1007/s11694-020-00495-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 14 2020 5 29 05 2472-2488 |
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10.1007/s11694-020-00495-0 doi (DE-627)SPR040641910 (SPR)s11694-020-00495-0-e DE-627 ger DE-627 rakwb eng 630 640 ASE Salehi, Fakhreddin verfasserin aut Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Fruit juices and their concentrates are popular drinks consumed by people of all ages for their sensory and nutritional qualities. In this paper, the physicochemical and rheological properties of african star apple, apple, apricot, banana, cherry, goldenberry, grape, guava, mango, medlar, orange, peach, pear, plum, pomegranate and pomelo juices, and their concentrates were reviewed. The selection of cultivars is a critical factor for the production of juices rich in healthy compounds and the quality of fruit juice strongly depends on processing technology. In summary, carbohydrates (fructose, glucose, sorbitol and sucrose), organic acids (ascorbic, citric, malic and shikimic acids), amino acids (asparagine, proline, glycine, serine, methionine and alanine) and phenolic compounds (catechin, chlorogenic acid and rutin) are among the significant constituents of fruit juices, and their concentrates. Also, the content of organic acids in fruit juices not only influence their taste and flavour but also their nutrition, stability, acceptability and keeping quality. Understanding of rheological properties of fruit juice is essential for quality control, process engineering application (designing and selection of proper equipment including heat exchangers, transport systems, evaporators and pumps), calculating energy usage and power requirement for mixing. The rheological behaviour of fruit juices and concentrates can be described by different rheological models depending on the nature of the juices. Several investigators used and suggested the Newtonian and Herschel-Bulkley models describe the rheological behaviour of various fruit juices. The apparent viscosity of fruit juice decreased considerably at higher temperatures. The effect of temperature on the apparent viscosity is generally expressed by the Arrhenius relationship and the activation energy ($ E_{a} $) for fruit juices flow increased with the concentration of the juices. Higher activation energy means that the apparent viscosity is relatively more sensitive to temperature change. Activation energy (dpeaa)DE-He213 Herschel-bulkley (dpeaa)DE-He213 Newtonian model (dpeaa)DE-He213 Viscosity (dpeaa)DE-He213 Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 14(2020), 5 vom: 29. Mai, Seite 2472-2488 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:14 year:2020 number:5 day:29 month:05 pages:2472-2488 https://dx.doi.org/10.1007/s11694-020-00495-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 14 2020 5 29 05 2472-2488 |
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10.1007/s11694-020-00495-0 doi (DE-627)SPR040641910 (SPR)s11694-020-00495-0-e DE-627 ger DE-627 rakwb eng 630 640 ASE Salehi, Fakhreddin verfasserin aut Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Fruit juices and their concentrates are popular drinks consumed by people of all ages for their sensory and nutritional qualities. In this paper, the physicochemical and rheological properties of african star apple, apple, apricot, banana, cherry, goldenberry, grape, guava, mango, medlar, orange, peach, pear, plum, pomegranate and pomelo juices, and their concentrates were reviewed. The selection of cultivars is a critical factor for the production of juices rich in healthy compounds and the quality of fruit juice strongly depends on processing technology. In summary, carbohydrates (fructose, glucose, sorbitol and sucrose), organic acids (ascorbic, citric, malic and shikimic acids), amino acids (asparagine, proline, glycine, serine, methionine and alanine) and phenolic compounds (catechin, chlorogenic acid and rutin) are among the significant constituents of fruit juices, and their concentrates. Also, the content of organic acids in fruit juices not only influence their taste and flavour but also their nutrition, stability, acceptability and keeping quality. Understanding of rheological properties of fruit juice is essential for quality control, process engineering application (designing and selection of proper equipment including heat exchangers, transport systems, evaporators and pumps), calculating energy usage and power requirement for mixing. The rheological behaviour of fruit juices and concentrates can be described by different rheological models depending on the nature of the juices. Several investigators used and suggested the Newtonian and Herschel-Bulkley models describe the rheological behaviour of various fruit juices. The apparent viscosity of fruit juice decreased considerably at higher temperatures. The effect of temperature on the apparent viscosity is generally expressed by the Arrhenius relationship and the activation energy ($ E_{a} $) for fruit juices flow increased with the concentration of the juices. Higher activation energy means that the apparent viscosity is relatively more sensitive to temperature change. Activation energy (dpeaa)DE-He213 Herschel-bulkley (dpeaa)DE-He213 Newtonian model (dpeaa)DE-He213 Viscosity (dpeaa)DE-He213 Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 14(2020), 5 vom: 29. Mai, Seite 2472-2488 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:14 year:2020 number:5 day:29 month:05 pages:2472-2488 https://dx.doi.org/10.1007/s11694-020-00495-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 14 2020 5 29 05 2472-2488 |
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10.1007/s11694-020-00495-0 doi (DE-627)SPR040641910 (SPR)s11694-020-00495-0-e DE-627 ger DE-627 rakwb eng 630 640 ASE Salehi, Fakhreddin verfasserin aut Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Fruit juices and their concentrates are popular drinks consumed by people of all ages for their sensory and nutritional qualities. In this paper, the physicochemical and rheological properties of african star apple, apple, apricot, banana, cherry, goldenberry, grape, guava, mango, medlar, orange, peach, pear, plum, pomegranate and pomelo juices, and their concentrates were reviewed. The selection of cultivars is a critical factor for the production of juices rich in healthy compounds and the quality of fruit juice strongly depends on processing technology. In summary, carbohydrates (fructose, glucose, sorbitol and sucrose), organic acids (ascorbic, citric, malic and shikimic acids), amino acids (asparagine, proline, glycine, serine, methionine and alanine) and phenolic compounds (catechin, chlorogenic acid and rutin) are among the significant constituents of fruit juices, and their concentrates. Also, the content of organic acids in fruit juices not only influence their taste and flavour but also their nutrition, stability, acceptability and keeping quality. Understanding of rheological properties of fruit juice is essential for quality control, process engineering application (designing and selection of proper equipment including heat exchangers, transport systems, evaporators and pumps), calculating energy usage and power requirement for mixing. The rheological behaviour of fruit juices and concentrates can be described by different rheological models depending on the nature of the juices. Several investigators used and suggested the Newtonian and Herschel-Bulkley models describe the rheological behaviour of various fruit juices. The apparent viscosity of fruit juice decreased considerably at higher temperatures. The effect of temperature on the apparent viscosity is generally expressed by the Arrhenius relationship and the activation energy ($ E_{a} $) for fruit juices flow increased with the concentration of the juices. Higher activation energy means that the apparent viscosity is relatively more sensitive to temperature change. Activation energy (dpeaa)DE-He213 Herschel-bulkley (dpeaa)DE-He213 Newtonian model (dpeaa)DE-He213 Viscosity (dpeaa)DE-He213 Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 14(2020), 5 vom: 29. Mai, Seite 2472-2488 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:14 year:2020 number:5 day:29 month:05 pages:2472-2488 https://dx.doi.org/10.1007/s11694-020-00495-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 14 2020 5 29 05 2472-2488 |
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physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates |
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Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates |
| abstract |
Abstract Fruit juices and their concentrates are popular drinks consumed by people of all ages for their sensory and nutritional qualities. In this paper, the physicochemical and rheological properties of african star apple, apple, apricot, banana, cherry, goldenberry, grape, guava, mango, medlar, orange, peach, pear, plum, pomegranate and pomelo juices, and their concentrates were reviewed. The selection of cultivars is a critical factor for the production of juices rich in healthy compounds and the quality of fruit juice strongly depends on processing technology. In summary, carbohydrates (fructose, glucose, sorbitol and sucrose), organic acids (ascorbic, citric, malic and shikimic acids), amino acids (asparagine, proline, glycine, serine, methionine and alanine) and phenolic compounds (catechin, chlorogenic acid and rutin) are among the significant constituents of fruit juices, and their concentrates. Also, the content of organic acids in fruit juices not only influence their taste and flavour but also their nutrition, stability, acceptability and keeping quality. Understanding of rheological properties of fruit juice is essential for quality control, process engineering application (designing and selection of proper equipment including heat exchangers, transport systems, evaporators and pumps), calculating energy usage and power requirement for mixing. The rheological behaviour of fruit juices and concentrates can be described by different rheological models depending on the nature of the juices. Several investigators used and suggested the Newtonian and Herschel-Bulkley models describe the rheological behaviour of various fruit juices. The apparent viscosity of fruit juice decreased considerably at higher temperatures. The effect of temperature on the apparent viscosity is generally expressed by the Arrhenius relationship and the activation energy ($ E_{a} $) for fruit juices flow increased with the concentration of the juices. Higher activation energy means that the apparent viscosity is relatively more sensitive to temperature change. |
| abstractGer |
Abstract Fruit juices and their concentrates are popular drinks consumed by people of all ages for their sensory and nutritional qualities. In this paper, the physicochemical and rheological properties of african star apple, apple, apricot, banana, cherry, goldenberry, grape, guava, mango, medlar, orange, peach, pear, plum, pomegranate and pomelo juices, and their concentrates were reviewed. The selection of cultivars is a critical factor for the production of juices rich in healthy compounds and the quality of fruit juice strongly depends on processing technology. In summary, carbohydrates (fructose, glucose, sorbitol and sucrose), organic acids (ascorbic, citric, malic and shikimic acids), amino acids (asparagine, proline, glycine, serine, methionine and alanine) and phenolic compounds (catechin, chlorogenic acid and rutin) are among the significant constituents of fruit juices, and their concentrates. Also, the content of organic acids in fruit juices not only influence their taste and flavour but also their nutrition, stability, acceptability and keeping quality. Understanding of rheological properties of fruit juice is essential for quality control, process engineering application (designing and selection of proper equipment including heat exchangers, transport systems, evaporators and pumps), calculating energy usage and power requirement for mixing. The rheological behaviour of fruit juices and concentrates can be described by different rheological models depending on the nature of the juices. Several investigators used and suggested the Newtonian and Herschel-Bulkley models describe the rheological behaviour of various fruit juices. The apparent viscosity of fruit juice decreased considerably at higher temperatures. The effect of temperature on the apparent viscosity is generally expressed by the Arrhenius relationship and the activation energy ($ E_{a} $) for fruit juices flow increased with the concentration of the juices. Higher activation energy means that the apparent viscosity is relatively more sensitive to temperature change. |
| abstract_unstemmed |
Abstract Fruit juices and their concentrates are popular drinks consumed by people of all ages for their sensory and nutritional qualities. In this paper, the physicochemical and rheological properties of african star apple, apple, apricot, banana, cherry, goldenberry, grape, guava, mango, medlar, orange, peach, pear, plum, pomegranate and pomelo juices, and their concentrates were reviewed. The selection of cultivars is a critical factor for the production of juices rich in healthy compounds and the quality of fruit juice strongly depends on processing technology. In summary, carbohydrates (fructose, glucose, sorbitol and sucrose), organic acids (ascorbic, citric, malic and shikimic acids), amino acids (asparagine, proline, glycine, serine, methionine and alanine) and phenolic compounds (catechin, chlorogenic acid and rutin) are among the significant constituents of fruit juices, and their concentrates. Also, the content of organic acids in fruit juices not only influence their taste and flavour but also their nutrition, stability, acceptability and keeping quality. Understanding of rheological properties of fruit juice is essential for quality control, process engineering application (designing and selection of proper equipment including heat exchangers, transport systems, evaporators and pumps), calculating energy usage and power requirement for mixing. The rheological behaviour of fruit juices and concentrates can be described by different rheological models depending on the nature of the juices. Several investigators used and suggested the Newtonian and Herschel-Bulkley models describe the rheological behaviour of various fruit juices. The apparent viscosity of fruit juice decreased considerably at higher temperatures. The effect of temperature on the apparent viscosity is generally expressed by the Arrhenius relationship and the activation energy ($ E_{a} $) for fruit juices flow increased with the concentration of the juices. Higher activation energy means that the apparent viscosity is relatively more sensitive to temperature change. |
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