THIXOTROPY OF ORANGE CONCENTRATE AND QUINCE PUREE
Afonso Mota Ramos, Albert Ibarz
Journal of Texture Studies
Abstract
ABSTRACT Orange juice with pulp and pectins is thixotropic at soluble solids concentrations of 55 and 60 Brix in the range of temperatures from 0 to 20C and shear rate from 7.2 to 57.6 s −1 . Quince purée is thixotropic at soluble solids concentrations of 12.3 to 28 °Brix in the range of temperatures between 0 to 20C and shear rate from 7.2 to 57.6 s −1 . The thixotropic behaviour of orange juice and quince purée increases with increasing concentration and decreasing temperature and they can be described by the kinetic model proposed by Figoni and Shoemaker (1983): image The thixotropic structure of orange juice was destroyed by applying a shear rate of 57.6 s −1 for 5 min, and for quince purée for 10 min. Quince purée shows a greater thixotropic character than orange juice, because it has a higher content of fiber, pulp and pectins and also because it shows a microscopic structure consisting of long particles and heterogeneous fibers.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
Thixotropic structure of quince purée is destroyed by applying a shear rate of 57.6 s−1 for 10 min
“and for quince purée for 10 min.”
Quince purée has a greater thixotropic character than orange juice
“Quince purée shows a greater thixotropic character than orange juice, because it has a higher content of fiber, pulp and pectins and also because it shows a microscopic structure consisting of long pa...”
Thixotropic structure of orange juice is destroyed by applying a shear rate of 57.6 s−1 for 5 min
“The thixotropic structure of orange juice was destroyed by applying a shear rate of 57.6 s−1 for 5 min”