Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model

• Main Authors: Abdullah, Norazlin, Nyuk, L. Chin, Yusof, Yus A., A. Talib, Rosnita
• Format: Article
• Language: English
• Published: Institute of Food Science & Technology 2018
• Subjects: SB Plant culture; SB354 -402 Fruit and fruit culture; T Technology (General)
• Online Access: http://eprints.uthm.edu.my/4949/1/AJ%202018%20%28149%29.pdf; http://eprints.uthm.edu.my/4949/; https://doi.org/10.1111/jfpp.13517

This study has modeled the rheological behavior of thermosonic extracted pink-fleshed guava, pink-fleshed pomelo, and soursop juice concentrates at different concentrations and temperatures. The effects of concentration on consistency coefficient (K) and flow behavior index (n) of the fruit juice co...