Effect of Pasteurization on Rheological Properties of White Carrot Juice

Abstract

The rheological behaviour of untreated and pasteurized white carrot juice was modelled to investigate the influence of temperature on viscosity and its fluid type. The research was conducted using a rotational viscometer at shear rates ranging from 1 to 100 s-1 and temperatures between 10 and 60 °C. The rheological behaviour of untreated white carrot juice was well described by the Newtonian model while the pasteurized juice showed a pseudoplastic behaviour and was satisfactorily fitted to Ostwald-de Waele model. The Arrhenius equation adequately described the effect of temperature on the viscosity. The activation energies were depended on kind of fluid and were 15.41 and 5.90 kJ/mol for untreated and pasteurized white carrot juice, respectively.