caa a22 4500 606243550 CHVBK 20210128101325.0 cr unu---uuuuu 210128e20151201xx s 000 0 eng 10.1007/s11694-015-9257-0 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9257-0 Rheological modeling of non-depectinized beetroot juice concentrates [Elektronische Daten] [Sachin Kumar, Pradyuman Kumar] The rheological behavior of non-depectinized beetroot juice concentrate (25, 35, 45 and 55 °Brix) was studied over a wide range of temperature (30, 40, 50, 60, 70 and 80°C) using a controlled rate, rotational rheometer. From the applied non-Newtonian rheological models, power law model was found to be the best fit with the values of flow behavior index (n) ranging from 0.6182 to 0.9962 showing the shear-thinning nature of beetroot juice concentrate (n<1). The apparent viscosity was greatly affected by the increased soluble solids' content at lower temperatures. Activation energy (E a ) calculated for each concentrated sample was observed to ascend from 14.8 to 25.03kJ·mol−1 with increase in juice concentration. The exponential model suitably explains the dependency of consistency coefficient (K) on concentration at different temperatures. Combined effect of temperature and concentration on ‘K' was also examined and conclusively the exponential model was fitted well and a single equation was derived. $$ K\, = \,5.59\, \times \,10^{ - 6} \,\exp \,\left( {0.08\,C\, + \,\frac{2652.5}{T}} \right),\quad \quad \left( {{\text{R}}^{2} = 0.996{\text{ and RMSE}} = 0.0004} \right) $$ K = 5.59 × 10 - 6 exp 0.08 C + 2652.5 T , R 2 = 0.996 and RMSE = 0.0004 where, K is the consistency coefficient (Pa.sn), C is the total soluble solid content in °Brix and T is the temperature in °K. Springer Science+Business Media New York, 2015 Beetroot juice concentrate nationallicence Non-depectinized nationallicence Flow behavior index nationallicence Activation energy nationallicence Shear thinning nationallicence Consistency coefficient nationallicence Kumar Sachin Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, 148106, Longowal, Punjab, India aut Kumar Pradyuman Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, 148106, Longowal, Punjab, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 487-494 2193-4126 9:4<487 2015 9 11694 https://doi.org/10.1007/s11694-015-9257-0 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9257-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kumar Sachin Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, 148106, Longowal, Punjab, India aut NATIONALLICENCE 700 1- Kumar Pradyuman Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, 148106, Longowal, Punjab, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 487-494 2193-4126 9:4<487 2015 9 11694