Temperature Affection on Rheological Behavior of Apple-Banana Juice

Bahare Hajirostamlo , Farnoosh Hasanpour , Julijana Tomovska , Mohammad Ali Shariati

Abstract

Banana-apple juice is one of the most delicious juices. In this research, influence of temperature on the rheological behavior of banana-apple juice has been studied. The measurements were performed by capillary viscometer in 20, 40 and 60 °C. Results showed that the kinematic viscosity decreased with increasing temperature, and the temperature dependency of viscosity was found to follow the Arrhenius model. The activation energy and μ ∞ were 11.68699 Kj/g mole and 1.73 × 10-5Pa.s. Also banana-apple juice showed Newtonian behavior.