Effects of temperatures on rheological behavior of dragon fruit (Hylocereus sp.) juice
In Malaysia, the dragon fruit is widely commercialized. It is extensively used in the food industry. Their use as constituents of juices, jellies, marmalades, jams, wine, beverages, etc. generates a consumer market with an increasing demand. This work aims to obtain rheological data of dragon fruit...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Walter de Gruyter
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14421/ http://psasir.upm.edu.my/id/eprint/14421/1/Effects%20of%20temperatures%20on%20rheological%20behavior%20of%20dragon%20fruit%20%28Hylocereus%20sp.%29%20juice.pdf |
| _version_ | 1848842389008941056 |
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| author | Chuah, Teong Guan Ling, Hwei Lin Chin, Nyuk Ling Choong, Thomas Shean Yaw Ahmadun, Fakhru'l-Razi |
| author_facet | Chuah, Teong Guan Ling, Hwei Lin Chin, Nyuk Ling Choong, Thomas Shean Yaw Ahmadun, Fakhru'l-Razi |
| author_sort | Chuah, Teong Guan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | In Malaysia, the dragon fruit is widely commercialized. It is extensively used in the food industry. Their use as constituents of juices, jellies, marmalades, jams, wine, beverages, etc. generates a consumer market with an increasing demand. This work aims to obtain rheological data of dragon fruit juice which is essential in optimizing equipment design, process control, and consumer acceptability of a product. In the present study, dragon fruit juice with concentrates of (10 and 12oBrix) was prepared. The rheological behavior of these concentrates was studied in the temperature range of 5, 10, 15, and 40°C. Dragon fruit juice was found to exhibit non-Newtonian, pseudoplastic behavior. Samples on both concentrations were adequately described by the rheological model. The effect of temperature on dragon fruit juice is best described by the applicability of the Arrhenius model related to apparent viscosity, ηa. |
| first_indexed | 2025-11-15T07:58:21Z |
| format | Article |
| id | upm-14421 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:58:21Z |
| publishDate | 2008 |
| publisher | Walter de Gruyter |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-144212019-04-08T08:37:55Z http://psasir.upm.edu.my/id/eprint/14421/ Effects of temperatures on rheological behavior of dragon fruit (Hylocereus sp.) juice Chuah, Teong Guan Ling, Hwei Lin Chin, Nyuk Ling Choong, Thomas Shean Yaw Ahmadun, Fakhru'l-Razi In Malaysia, the dragon fruit is widely commercialized. It is extensively used in the food industry. Their use as constituents of juices, jellies, marmalades, jams, wine, beverages, etc. generates a consumer market with an increasing demand. This work aims to obtain rheological data of dragon fruit juice which is essential in optimizing equipment design, process control, and consumer acceptability of a product. In the present study, dragon fruit juice with concentrates of (10 and 12oBrix) was prepared. The rheological behavior of these concentrates was studied in the temperature range of 5, 10, 15, and 40°C. Dragon fruit juice was found to exhibit non-Newtonian, pseudoplastic behavior. Samples on both concentrations were adequately described by the rheological model. The effect of temperature on dragon fruit juice is best described by the applicability of the Arrhenius model related to apparent viscosity, ηa. Walter de Gruyter 2008 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/14421/1/Effects%20of%20temperatures%20on%20rheological%20behavior%20of%20dragon%20fruit%20%28Hylocereus%20sp.%29%20juice.pdf Chuah, Teong Guan and Ling, Hwei Lin and Chin, Nyuk Ling and Choong, Thomas Shean Yaw and Ahmadun, Fakhru'l-Razi (2008) Effects of temperatures on rheological behavior of dragon fruit (Hylocereus sp.) juice. International Journal of Food Engineering, 4 (7). art. no. 4. ISSN 2194-5764; ESSN: 1556-3758 https://www.degruyter.com/view/j/ijfe.2008.4.7/ijfe.2008.4.7.1519/ijfe.2008.4.7.1519.xml 10.2202/1556-3758.1519 |
| spellingShingle | Chuah, Teong Guan Ling, Hwei Lin Chin, Nyuk Ling Choong, Thomas Shean Yaw Ahmadun, Fakhru'l-Razi Effects of temperatures on rheological behavior of dragon fruit (Hylocereus sp.) juice |
| title | Effects of temperatures on rheological behavior of dragon fruit (Hylocereus sp.) juice |
| title_full | Effects of temperatures on rheological behavior of dragon fruit (Hylocereus sp.) juice |
| title_fullStr | Effects of temperatures on rheological behavior of dragon fruit (Hylocereus sp.) juice |
| title_full_unstemmed | Effects of temperatures on rheological behavior of dragon fruit (Hylocereus sp.) juice |
| title_short | Effects of temperatures on rheological behavior of dragon fruit (Hylocereus sp.) juice |
| title_sort | effects of temperatures on rheological behavior of dragon fruit (hylocereus sp.) juice |
| url | http://psasir.upm.edu.my/id/eprint/14421/ http://psasir.upm.edu.my/id/eprint/14421/ http://psasir.upm.edu.my/id/eprint/14421/ http://psasir.upm.edu.my/id/eprint/14421/1/Effects%20of%20temperatures%20on%20rheological%20behavior%20of%20dragon%20fruit%20%28Hylocereus%20sp.%29%20juice.pdf |