Abstract
The rheological behaviour of two different redcurrant juices was studied. Juices containing pectins exhibited non-Newtonian behavior. Juices from which pectins were removed exhibited Newtonian behavior. The power lawmodel described the relationship between shear stress and shear rate for the first type of juice, and the Newtonian model described the second type. The effect of temperature on the apparent viscosity at 100 s-1 was described by Arrhenius equation.
Keywords
- Rheology
- redcurrant
- juices
- viscosity.
