Rheological Properties of Apricot Jam through Piping

The rheological behavior of apricot puree measured in shear rate range 0.0 to 100 s-1 and Oscillatory tests were studied at a wide range of temperatures (0 - 50 °C) using a Physica UDS 200 rheometer. The results indicated that the apricot puree behave as non-Newtonian fluids (pseudoplastic) and have a definite yield stress. The relationship between (ηeff) and temperature of apricot puree was examined. High correlation was found between (ηeff) and temperature. The ηeff decrease with increase in temperature. Oscillatory test data revealed weak gel-like (dispersion structure) behavior of the apricot puree: magnitudes of G´ were higher than those of G´´, and both increased with Oscillatory frequencies. The effect of temperature on their viscosity can be described by means of an Arrhenius-type equation. The flow activation energy for viscous flow depends on the chemical composition. Chemical and physical tests for apricot puree were made. On the other hand, the mechanical properties for apricot fruits were studied by using Instron Universal Testing Machine model 4301. The effects of storage at different temperatures on physicomechanical properties were studied by using the flat plate compression test and penetration test. Maximum force (N) and elastic modulus values (MPa) decreased with increasing storage time. Maximum force, Young’s modulus and energy for apricot fruit were decreased in the non chilled condition and with increasing storage time.

Journal of Food Engineering, 1987

International Journal of Technical Research & Science, 2018

Journal of Texture Studies, 1985