Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature

Document Type : Research Article


1 1Assistant Proffesor, Department of Chemical Engineering, University of Bonab, Bonab, Iran

2 Former M.Sc. Student, Department of Food Science and Technology, Maragheh Branch, Islamic Azad University, Maragheh, Iran

3 Assistant Proffesor, Department of Chemistry and Food Science and Technology, Maragheh Branch, Islamic Azad University, Maragheh, Iran


Among the juice, peach juice has high popularity and in terms of nutrition also has been highly regarded. Iranian peach puree is one of the main sources of peach juice production in Iran. In this research, steady shear flow behavior of peach concentrate produced from this puree were investigated at the concentration of 5, 10, 15, 20 and 25 °Bx. and temperature of 5, 25, 45 and 65 °C. The shear stress-shear rate data obtained for the concentrates were fitted by different rheological models including Newtonian, Power law, Bingham and Herschel-Bulkley. In addition, the concentration dependency was investigated by power law and exponential models and the temperature dependency was evaluated by the Arrhenius-Eyring model. All the samples showed pseudoplastic behavior. Power law model (Ostwald-de Waele’s model) with high determination coefficient (R2 = 0.934-0.999) and low root mean square errors (RMSE = 0.027-0.327) had the best fit to the experimental data. It was observed that increase in the temperature leads to an increase in the flow behavior index (n) and a decrease in the consistency coefficient (k). On the other hands, increasing the concentration decreased n and increased k values. Power-law model also predicted the concentration dependency of apparent viscosity (η50) with a high precision. The concentration dependency of apparent viscosity (η50) increased with the temperature increment. The combined Power-Arrhenius model had a high coincidence in order to show the influence of concentration-temperature on η50 (R2 = 0.997, RMSE = 0.040). It can be concluded that the rheological properties of Iranian peach concentrates are remarkably influenced by the temperature and concentration.


Main Subjects

[1] USDA. 2015. National Nutrient Database for Standard Reference.
[2] Koocheki, A., Razavi, S.M.A. (2009). Effect of concentration and temperature on flow properties of Alyssum homolocarpum seed gum solutions: Assessment of time dependency and thixotropy. Food Biophys., 4, 353-364.
[3] Yousefi, A.R., Razavi, S.M.A. (2015). Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration. Starch/Stärke, 67, 567-576.
[4] Yousefi, A.R., Razavi, S.M.A., Khodabakhsh Aghdam, SH. (2014). The influence of temperature, mono-and divalent cations on dilute solution properties of sage seed gum. Int. J. Biol. Macromol., 67, 246-253.
[5] Goula, A.M., Adamopoulos, K.G. (2011). Rheological models of kiwifruit juice for processing applications. J. Food Process Technol., 2, 100-106.
[6] Yousefi, A.R., Razavi, S.M.A. (2015). Steady shear flow behavior and thixotropy of wheat starch gel: impact of chemical modification, concentration and saliva addition. J. Food Process Eng., Doi: 10.1111/jfpe.12196.
[7] Ramos, A.M., Ibarz, A. (1998). Thixotropy of orange concentrate and quince puree. J. Texture Stud., 29, 313-324.
[8] Tavaresa, D.T., Alcantarab, M.R., Tadini, C.C., Telis-Romeroc, J. (2007). Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures. Int. J. Food Prop., 10, 829-839.
[9] Augusto, P.E.D., Falguera, V., Cristianini, M., Ibarz, A. (2011). Influence of fiber addition on the rheological properties of peach juice. Int. J. Food Sci. Technol., 46, 1086–1092.
[10] Keshani, S., Luqman Chuah, A., Russly, A.R. (2012). Effect of temperature and concentration on rheological properties pomelo juice concentrates. Int. Food Res. J., 19, 553-562.
[11] Ahmed, J., Ramaswamy, H.S., Sashidhar, K.C. (2007). Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates. LWT-Food Sci. Technol., 40(2), 225-231.
[12] Quek, M.C., Chin, N.L., Yusof, Y.A. (2013). Modelling of rheological behaviour of soursop juice concentrates using shear rate–temperature–concentration superposition. J. Food Eng., 118(4), 380-386.
[13] Yousefi, A.R., Razavi, S.M.A., Mohebbi, M., Norouzi, A., Akbarzade Totonchi, M.R. (2016). Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches. Iranian Food Sci. Technol. J., 58, 145-160.
[14] Ibarz, A., Gonzalez, C., Esplugas, S. (1994). Rheology of clarified fruit juices. III: orange juices. J. Food Eng., 21, 485-494.
[15] Juszczak, L., Fortuna, T. (2003). Viscosity of concentrated strawberry juice: effect of temperature and soluble solids content. Electro. J. Polish Agric. Univ., 6, 241-250.
[16] Khalil,  K.E., Ramakrishna, P., Nanjundaswamy, A.M., Patwardhan, M.V. (1989). Rheological behavior of clarified banana juice: effect of temperature and concentration. J. Food Eng., 10, 231-240.
[17] Vandresen, S., Quadri, M.G.N., de Souza, J.A.R., Hotza, D. (2009).Temperature effect on the rheological behavior of carrot juices. J. Food Eng., 92, 269–274.