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
Table 2: Effect of addition some sweetness and hydrocolloids on rheological parameters of papaya and apricot nectar.