Title
Influence of pasteurization and freezing on rheological properties of parsley juice
Autor
Zbigniew Kobus, Izabela Błaszczuk, Kamil Wilczyński
Keywords
parsley juice, rheological properties, pasteurization, freezing
Abstract
The work presents the investigation results of rheological properties of parsley juice. Three kinds of juice were studied: the raw juice, the frozen juice and the pasteurized ones. The measurements were made using a rotational rheometer (Brookfield Engineering Laboratories: model LVDV-II + PRO) for juice of 11.7eBx in the range of temperature from 10°C to 50°C. The juice was obtained by pressing in a basket-type press with a hydraulic drive. The investigation showed that the raw juice was Newtonian in behavior. There was no influence of preservation methods on rheological behavior and viscosity of juice. The effect of temperature on juice viscosity was described by Arrhenius-Guzman equation.
Pages
23-30
Cite
Kobus, Z., Błaszczuk, I., Wilczyński, K. (2014). Influence of pasteurization and freezing on rheological properties of parsley juice. Acta Sci. Pol. Technica Agraria, 13(3-4), 23-30.
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