PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF WILD MEDLAR CONCENTRATE

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SALEHI F.; KASHANINEJAD M.

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Journal: Journal of food science and technology Year:2017 | Volume:13 | Issue:59 Page(s): 49-57

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Title

PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF WILD MEDLAR CONCENTRATE

Author(s)

SALEHI F. | KASHANINEJAD M. | Issue Writer Certificate

Keywords

ACTIVATION ENERGYQ2

DENSITYQ2

MEDLARQ2

RHEOLOGYQ2

VISCOSITYQ2

Abstract

Wild MEDLAR fruit (Mespilus germanica) is rich in sugars and organic acids. In this study, wild MEDLAR concentrates in four concentrations of 14, 28, 42 and 56% (oBrix), preparation and physicochemical properties including pH, acidity, DENSITY and color, and rheological properties (at 20, 30, 40, 50, 60 and 70oC) were studied. The pH was in the range from 3.37 to 3.62 and acidity according to citric acid was in the range of 1.05 to 3.90%. DENSITY of concentrated sample (56%) was 1277 kg/m3. Color of samples was analyzed using image processing technique and image parameters including L*, a* and b* for the sample with a concentration of 56% was 20.54, 1.69 and 1.36, respectively. With increasing in concentration, the sample was darker and L* index decreased. Concentrate used in all concentrations showed Newtonian behavior and VISCOSITY increases with increasing concentration. With increasing in temperature from 20 to 70oC, the VISCOSITY of the concentrate (56%), decreased from 2517 to 223 mPa.s. The magnitude of ACTIVATION ENERGY was found in the range of 9.59-43.39 kJ/mol K.

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APA: Copy

SALEHI, F., & KASHANINEJAD, M.. (2017). PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF WILD MEDLAR CONCENTRATE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(59), 49-57. SID. https://sid.ir/paper/72353/en

Vancouver: Copy

SALEHI F., KASHANINEJAD M.. PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF WILD MEDLAR CONCENTRATE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;13(59):49-57. Available from: https://sid.ir/paper/72353/en

IEEE: Copy

F. SALEHI, and M. KASHANINEJAD, “PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF WILD MEDLAR CONCENTRATE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 59, pp. 49–57, 2017, [Online]. Available: https://sid.ir/paper/72353/en

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