Nectar
samples |
t
°C |
Parameters for different rheology models |
Thixotropy
(Pa.s-1) |
Herschel-Bulkley |
Bingham |
τ0HB |
K |
n |
r |
η B |
τ0B |
r |
Papaya-apricot nectar
(control) (B1) |
5 |
4.89 |
4.79 |
0.159 |
0.999 |
22.31 |
4.83 |
0.996 |
138.01 |
25 |
4.14 |
4.55 |
0.153 |
0.999 |
19.11 |
4.24 |
0.996 |
124.15 |
50 |
3.82 |
4.28 |
0.148 |
0.999 |
15.87 |
3.94 |
0.992 |
116.81 |
75 |
3.51 |
3.96 |
0.139 |
0.998 |
12.12 |
3.75 |
0.990 |
107.46 |
PAN with aspartame
(B2) |
5 |
0.91 |
2.33 |
0.122 |
0.984 |
13.46 |
1.21 |
0.984 |
38.11 |
25 |
0.63 |
2.09 |
0.121 |
0.986 |
10.83 |
1.05 |
0.986 |
31.67 |
50 |
0.42 |
1.93 |
0.119 |
0.975 |
9.14 |
0.91 |
0.976 |
25.08 |
75 |
0.19 |
1.77 |
0.120 |
0.972 |
7.25 |
0.78 |
0.971 |
18.40 |
PAN with stevioside (B3) |
5 |
0.68 |
2.28 |
0.113 |
0.996 |
13.27 |
0.89 |
0.988 |
38.45 |
25 |
0.49 |
2.04 |
0.112 |
0.997 |
10.75 |
0.74 |
0.982 |
31.27 |
50 |
0.32 |
1.86 |
0.112 |
0.991 |
9.21 |
0.65 |
0.965 |
25.19 |
75 |
0.17 |
1.65 |
0.109 |
0.985 |
7.34 |
0.55 |
0.966 |
18.15 |
PAN with Guar gum (B4) |
5 |
8.12 |
15.83 |
0.603 |
0.999 |
49.83 |
8.96 |
0.995 |
74.34 |
25 |
7.54 |
14.77 |
0.582 |
0.999 |
46.81 |
8.40 |
0.997 |
71.81 |
50 |
5.84 |
12.46 |
0.531 |
0.997 |
44.31 |
8.03 |
0.991 |
68.50 |
75 |
5.12 |
9.11 |
0.485 |
0.990 |
42.10 |
7.79 |
0.990 |
64.39 |
PAN with Arabic gum (B5) |
5 |
7.15 |
11.65 |
0.335 |
0.999 |
43.12 |
7.74 |
0.999 |
81.07 |
25 |
6.28 |
8.93 |
0.333 |
0.999 |
41.08 |
7.09 |
0.996 |
75.45 |
50 |
5.20 |
7.58 |
0.321 |
0.999 |
38.91 |
6.73 |
0.991 |
70.29 |
75 |
4.06 |
6.42 |
0.310 |
0.999 |
35.67 |
6.14 |
0.979 |
66.49 |
PAN with Xanthan gum (B6) |
5 |
7.78 |
13.08 |
0.589 |
0.999 |
46.34 |
8.41 |
0.993 |
78.64 |
25 |
6.34 |
10.67 |
0.551 |
0.999 |
44.09 |
8.12 |
0.991 |
74.38 |
50 |
5.83 |
10.11 |
0.501 |
0.998 |
42.33 |
7.76 |
0.991 |
71.12 |
75 |
5.04 |
8.63 |
0.480 |
0.999 |
40.46 |
7.31 |
0.988 |
67.34 |
|