Journal of Food Engineering 118 (2013) 380386

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Journal of Food Engineering

j o u r n a l h o m e p a g e : w w w . e l s e v ie r . c o m / l o c a t e / j f o o d e n g

Modelling of rheological behaviour of soursop juice concentrates using shear

ratetemperatureconcentration superposition

Meei Chien Quek, Nyuk Ling Chin , Yus Aniza Yusof
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

article info abstract

Article history: The effect of temperature and concentration on rheological behaviour of freeze dried soursop juice con-centrates were
Received 10 December 2012 Received in investigated using a rheometer over a wide range of temperatures (1070 LC) and concen-trations (1050 LBrix) at shear rates
revised form 3 April 2013 Accepted 26 of 0400 1/s. The Power law is the best fitted model to the rheological data due to the high value of coefficient of
April 2013 Available online 4 May 2013
determination (R2 = 0.9989). The soursop juice con-centrates exhibited shear thinning or pseudoplastic behaviour with n < 1.
The consistency coefficients dependency on temperature and concentration were well described by Arrhenius relationship and
expo-nential relationship respectively. The flow activation energy of soursop juice concentrates were 8.32 30.48 kJ/mol. The
Keywords: superposition technique with Power law model sufficiently modelled the overall rhe-ological characteristics of soursop juice
Rheology
Modelling concentrates into a single master curve using shift factors based on double shifting steps with R 2 = 0.9184. This technique also
Power law showed that the soursop juice concentrates increases in viscosity and pseudoplasticity behaviour with concentration.
Master curve
Soursop juice concentrates
2013 Elsevier Ltd. All rights reserved.

1. Introduction
Soursop (Annona muricata L.), known as durian belanda in Malaysia, is
getting popular due to its very pleasant, subacid, highly aromatic juicy flesh
and distinctive flavour. Due to the easily get bruised and damaged conditions,
the soursop fruit is usually manufactured into other form of products such as
juices, concen-trated juices, nectars, purees, syrups, jellies and ice creams
(Umme et al., 1999) to prolong its shelf life. Nowadays, concentrated fruit
juices have become one of the trends to preserve the nutrients and flavours of
the fresh fruit. Several methods have been used to con-centrate fruit juices
such as oven drying, rotary evaporation, cross-flow filtration and freeze
drying. Freeze drying is one of the most widely used concentration method in
the food industry, owing to its ability to maintain the nutrients, colour and
flavours of the fresh fruit. A variety of fruit juices was concentrated using
freeze dryer, for instance, cactus pear juice (Mohammer et al., 2006), guava
juice (Shamsudin et al., 2005), mangoes juice (Dak et al., 2007, 2006) and
pummelo juice (Chin et al., 2009).
Rheology, the study of deformation and flow of matter, is very important
for the processing of fruit juices especially the rheologi-cal properties of the
juice. Rheological properties of fluids food is very useful for food processing
and food handling which involves fluids flow in any food processing
operations such as pasteuriza-tion, concentration and dehydration (Dak et al.,
2006) by evaluating
Corresponding author. Tel.: +60 389466353; fax: +60 389464440. E-mail
address: chinnl@eng.upm.edu.my (N.L. Chin).
the quality, understanding the structure, designing the equipments and
transport system and determining the pump capacity and power requirement
(Boger and Tiu, 1974). Due to the importance of rheological properties in
fruit juice processing, rheological mod-els are constructed to represent the
rheological data. Numerous rheological models have been used to describe
the flow behaviour of food such as Newtonian (one parameter), Power law,
Bingham, and Casson (two parameters) and HerschelBulkey models (three
parameters). In general, most fluids food does not exhibit Newtonian
behaviour. The Power law model has been used most extensively to describe
the rheological behaviour of most fruit juices especially on handling, heating
and cooling operations because it is convenient, simple and straightforward to
be used (Grato et al., 2007; Steffe, 1996).
Rheological behaviour is influenced by temperature and con-centration
during the juice processing. The Arrhenius relationship is often used to
describe the effect of temperature on the consis-tency coefficient of Power
law model of fluids food. Kaya and Szer (2005) suggested that this
relationship could be successfully used to estimate the temperature
dependency on the rheological behav-iour of sugar rich fluids food and
clarified fruit juices. The effect of concentration on the consistency
coefficient of Power law model of fluids food can be described either by
Power law or exponential relationships. Ibarz et al. (1993) stated that Power
law and expo-nential relationship is usually used to estimate the puree type
foods and concentrated fruit juice respectively. A study found that the
consistency coefficient of frozen concentrated orange juice can be
successfully predicted using the exponential relationship Vitali and Rao
(1984).

0260-8774/$ - see front matter 2013 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.jfoodeng.2013.04.025
 M.C. Quek et al. / Journal of Food Engineering 118 (2013) 380386
Nomenclature
r shear stress (Pa)
r0 yield stress (Pa)
l viscosity (Pa s)
c; c0 and c00 shear rate (s 1)
n, n0 and n00 flow behaviour index
K, K0 and K00 consistency coefficient (Pa sn)
K0 frequency factor (Pa sn)
Ea activation energy (J/mol)
R universal gas constant 8.314 (J/mol K)
Master curves, is a technique used to model the overall flow behaviour of
complex rheological data of many fluids food (Steffe, 1996). The idea of this
technique was extracted from a novel prin-cipal which is the time
temperature superposition by determining the shift factors (Bird et al., 1987).
Chin et al. (2009) reported that this technique could be successfully used to
model the effect of temperatures at 675 LC and concentrations at 2050
LBrix on the rheological behaviour of pummelo juice concentrates. Despite
limited studies on modelling the interaction effects of temperature and
concentration of tropical fruit juices using this powerful mas-ter curve
technique, it can be very useful when comparing rheolog-ical data of different
juice products.
The objectives of this study were to investigate the effect of temperature
and concentration on the rheological properties and flow behaviours of
soursop juice concentrates using available rhe-ological models. The effect of
temperature via the Arrhenius rela-tionship and concentration via the Power
law and exponential relationships on the consistency coefficient of soursop
juice con-centrates were determined. The overall rheological characteristics of
soursop juice concentrates at various temperature and concen-tration were
modelled further using the master curve technique by shear ratetemperature
concentration superposition method using shift factors in extension of Chin et
al.s (2009) work on pum-melo juice concentrates, by using this double
shifting.
2. Materials and methods
2.1. Materials
Fresh harvest soursop fruits (Annona muricata L.) at mature green stage
were obtained from Sungai Ruan, Pahang, Malaysia. The soursop fruits were
allowed to ripe at room temperature for 23 days prior to processing. Initial
total soluble solids of fresh soursop fruits was 13.34 0.16 LBrix at 25 LC.
2.2. Preparation of soursop juice samples
The soursop juice was extracted following the optimised extrac-tion
method via microwave oven (Quek et al., 2012). The soursop fruit was
washed thoroughly under running tap water to remove the impurities on the
skin before the fruit was cut into a few blocks using a sharp knife. The fruit
skin was cut and seeds were removed. About 1.2 kg of fruit pulp was
homogenised for 1 min using a high speed blender (MFM-202, Ta Feng
Electrical Appliances Co. Ltd., Taiwan). Each 100 g of homogenised pulp
weighed using an analyt-ical balance (B204-S, MKII, Mettler Toledo,
Switzerland) was added with 100 ml of distilled water at a ratio of 1:1 (weight
to volume) in
a rectangular polypropylene container (0.155 0.100 0.065 m). The container
was then placed centrally on a turntable in a micro-wave oven (EM-B756A,
Sanyo, United Kingdom) at the microwave extraction power of 850 W for an
extraction time of 2 min. The
381
T Temperature (K)
R2 coefficient of determination
K1 and n1 constant in power equation
K2 and n2 constant in exponential equation
K3 and n3 constant in Arrhenius and power equations
K4 and n4 constant in Arrhenius and exponential equations
aT dimensionless temperature shift factor
aC dimensionless concentration shift factor
mixture was centrifuged at 6000 rpm for 10 min using a centrifuge (Biofuge
primo, Heraus, United Kingdom) to obtain the juice 1 l of juice. The juice was
then sampled into 10 rectangular polypropyl-ene containers with 100 ml each.
The juice containers were placed and concentrated in a laboratory vacuum
freeze dryer (Model SB4, Pump Model RV8, Edward High Vacuum
International, Crawley Sussex, England), with a drying temperature
programmed from 25 LC to 24 LC for 48 h. During the freeze drying process,
the juice was frozen and the surrounding pressure was reduced to allow the
frozen water in the juice to sublimate. The sublimed ice in the vac-uum
chamber was then pulled out by using the vacuum pumps. The total soluble
solids of freeze dried concentrated juice obtained was about 56.30 0.99
LBrix. In order to acquire different juice concen-trations for rheological test,
the concentrated juice was diluted with distilled water to 10, 20, 30, 40 and 50
LBrix.
2.3. Rheological measurements
A rheometer (ARG2, TA Instruments, New Castle, USA), equipped with a
peltier concentric cylinder double gap geometry (rotor inner radius = 20.38
mm, rotor outer radius = 21.96 mm, rotor height = 59.5 mm, cup inner radius
= 20 mm), was used to investigate the rheological behaviour of the soursop
juice concen-trates. In each rheological test, 6.5 ml of sample juice was
pipetted into the concentric cylinder cup. During test, a solvent trap was used
to minimize moisture loss. The rheometer consists of a tem-perature
controlled system to control the experimental tempera-ture. The rheological
measurements of soursop juice concentrates were performed at seven levels
of temperatures, 10, 20, 30, 40, 50, 60 and 70 LC for five levels of
concentrations, 10, 20, 30, 40 and 50 LBrix over a shear rate range of 0400
s1 in a continuous increasing shear rate manner.
2.4. Data analysis and modelling
The entire experiment was conducted and duplicated in an identical
manner from two batches of fruits from the same culti-vars. There were some
of the variations in the two sets of experi-mental data obtained. Therefore,
one set of the experimental data was shifted downwards at shift factor of
1.431 0.2533. The mean, standard deviation and standard deviation of
means (error bars) were calculated using Microsoft Excel 2007 (XP Edition,
Microsoft Corporation, USA).
2.4.1. Modelling of fluid flow using rheological models
The experimental data of soursop juice concentrates was fitted to several
rheological models, namely, Newtonian, Power law, Bingham, Casson and
HerschelBulkley as shown in Table 1. The solver function in Microsoft
Excel was used for the curve fitting. Generalised reduced gradient 2 (GRG2)
nonlinear optimisation code was adopted in determining the rheological
parameters, K,
382 M.C. Quek et al. / Journal of Food Engineering 118 (2013) 380386

Table 1 50 LC and a shear stress basis of 1 Pa were selected. The other six
Coefficient of determinations of soursop juice concentrates obtained by fitting the experimental temperatures (10, 20, 30 40, 60 and 70 LC) at common concentra-tion were
data to the rheological models.
shifted horizontally along the shear rate axis to the refer-ence temperature of
No. Model name Model equation R2 50 LC to obtain the dimensionless shear rate temperature shift factors, aT,i,
1 Newtonian r lc 0.8734 0.11 defined as the ratio of shear rate at other temperature at basis shear stress (1
2 Power law r Kcn 0.9989 0.00 Pa) to the shear rate at the reference temperature (50 LC) as shown in Eq. (6).
3 Bingham r r0 Kc 0.9378 0.05
4 Casson r0:5 r0 Kc0:5 0.9548 0.03
ci
5 HerschelBulkley r r0 Kcn 0.9989 0.00

aT;i cR 6
At the reference temperature, aT is equal to unity. When cR c=aT ,
n, l and r0. To obtain the best fitted lines, the sum of square errors (SSEs) was
where the quantity c=aT is known as the reduced shear rate, c0. The master curve
minimised. The coefficient of determination, R2 was cal- was then plotted as shear stress versus
culated using R2 1 SSESST, where SST is the total corrected sum of squares shear rate divided by the dimensionless shift factor. The horizontal shifting
(Walpole et al., 2002). This modelling work on soursop
with aT combined the seven temperatures to overlap on one master curve for
juice concentrates at concentrations from 10 to 50 LBrix has not ac-counted
each concentration. Power law equation (Eq. (7)) was then fitted to the five
its thixotropic behaviour although thixotropy is com-monly exhibited in concentration master curves to obtain the expression of rheological behaviour
concentrated fruit juices and fruit purees (Lozano and Ibarz, 1994) at total
of soursop juice concentrates in terms of consistency coefficient, K0 and flow
soluble solids greater than 55 LBrix (Ramos and Ibarz, 1998).
behav-iour index, n0.
c
r K0 a T 7
2.4.2. Effect of temperature on rheological parameters n0
The effect of temperature on the consistency coefficient, K is de-scribed
by the Arrhenius relationships
In the second shifting step, the five developed concentration master curves
Ea were shifted to a reference concentration of 30 LBrix at a shear stress basis of
1 Pa to construct a single master curve using the concentration shift factor of
K K0 exp RT 1 aC following Eq. (6), where the second reduced shear rate, c00, is quantified
To obtain the frequency factor, K0 and activation energy, Ea, Eq. (1) was
as c=aT =aC . The final master curve was plotted as shear stress versus shear
linearised. The K0 is the exponential of the y-intercept and Ea is the product
of slope and universal gas constant. rate divided by the dimensionless temperature shift factor and concentration
shift factor to estimate the rheological behaviour of soursop juice concentrates
at concentration of 1050 LBrix and temperature of 1070 LC. The final
2.4.3. Effect of concentration on rheological parameters
master curve was also fitted to the Power law equation (Eq. (8)) to obtain a
The effect of concentration on the consistency coefficient, K is described
single expression of rheological behaviour of soursop juice concentrates in
by Power law and exponential relationships
terms of consistency coefficient, K00 and flow behaviour index, n00.
K K1Cn1 2
c
K K2 expn2C 3
r K00 a a 8
Both Eqs. (2) and (3) were linearised to obtain the constants, K1, K2, n1 and n00

n2. K1, K2 and n1, n2 were obtained from the exponential of the y-intercept
and the slope of the linearised of Eqs. (2) and (3), respectively. T C

3. Results and discussion

2.4.4. Combined effect of temperature and concentration on
3.1. Rheological behaviour of soursop juice
rheological parameters
For engineering applications, it is very useful to obtain a single expression
The rheological data of soursop juice concentrates obtained were fitted to
describing the combined effect of temperature and con-centration on the
several rheological models such as Newtonian, Power law, Bingham, Casson
consistency coefficient, K. The combined effect of temperature and
and HerschelBulkley and the coeffi-cient of determinations, R2 which are
concentration on the consistency coefficient of the soursop juice concentrates
shown in Table 1. All the models showed high values of goodness of fitting
is described by combining the Arrhenius and Power law relationships or
with R2 > 0.9, ex-cept the Newtonian model (R2 = 0.8734). Both Power law
exponential relation-ships (Kaya and Belibagli, 2002)
and Her-schelBulkley models were more perfectly fitted to the experimental
data with R2 = 0.9989. However, HerschelBulkley, a three parameters
Ea model, yielded negative yield stress values which are meaningless in a
K K3Cn exp 3
RT 4 physical standpoint (Grato et al., 2007). Therefore, the Power law is the best
Ea fitted model to the experimental data.

K K4 exp RT n4C
Both Eqs. (4) and (5) were linearised to obtain the constants, K3, K4, n3, n4
and activation energy, Ea.
2.4.5. Modelling fluid flow using master curve equation
A master curve was used to further interpret the rheological data of
soursop juice concentrates at seven different temperatures and five different
concentrations. A total of 35 average flow curves were combined by using the
superposition technique to form a master curve in double shifting steps.
Firstly, a reference temperature of
5
Fig. 1 shows the rheograms of experimental shear stress and shear rates of
soursop juice concentrates for five concentrations at temperature range of 10
70 LC fitted using Power law model. As the shear stress and shear rates of the
rheograms show concave curves downwards, soursop juice concentrates
therefore exhibited a non-Newtonian, shear thinning and pseudoplastic
behaviour. A work done by Grato et al. (2007) also found that soursop juice
at various concentration (9.349.4 LBrix) and temperatures (0.4 68.8 LC)
behaves pseudoplastically.
 M.C. Quek et al. / Journal of Food Engineering 118 (2013) 380386 383

1.8 5 15
(a) (b) (c)

(Pa)
(Pa)
1.5 4 12
Shear stress (Pa)
1.2

ss
re
ss
re

st
st
3 9

S
h
S

e
a
h
e
a

r
0.9

r
2 6
0.6

1 3
0.3

0.0 0 0
0 100 200 300 400 500 0 100 200 300 400 500 0 100 200 300 400 500
Shear rate (s-1) Shear rate (s-1) Shear rate (s-1)

40 100
(d) (e)
80
(Pa)

30

(Pa)
60
e
s

s
s
r
t

stress
20
ear
Sh

Shear
40

10
20

0 0
0 100 200 300 400 500 0 100 200 300 400 500
Shear rate (s-1) Shear rate (s-1)
Fig. 1. Rheograms of shear stress versus shear rates plots of soursop juice concentrates at various temperatures, 10 LC (j), 20 LC (h), 30 LC ( ), 40 LC (}), 50 LC (N), 60 LC (4) and 70 LC (d) for
concentration at (a) 10, (b) 20, (c) 30, (d) 40, and (e) 50 LBrix and fitted with Power law model ( ).

Table 2
Rheological parameters of Power law equation of soursop juice concentrates at various concentrations and temperatures.

Temperature (LC) Concentration (LBrix)

10 20 30 40 50
n
Consistency coefficient, K (Pa s )
10 0.012 0.002 0.078 0.010 0.307 0.035 1.663 0.688 5.219 0.792
20 0.010 0.001 0.062 0.005 0.232 0.003 1.456 0.562 3.542 1.188
30 0.005 0.001 0.041 0.006 0.189 0.023 1.078 0.317 2.990 0.223
40 0.005 0.000 0.031 0.005 0.153 0.003 1.186 0.378 2.775 0.465
50 0.004 0.001 0.028 0.003 0.123 0.007 1.040 0.096 2.894 0.919
60 0.002 0.000 0.022 0.007 0.087 0.003 1.010 0.378 2.715 0.655
70 0.001 0.000 0.017 0.010 0.060 0.000 0.780 0.000 1.938 0.053
Flow behaviour index, n
10 0.830 0.03 0.671 0.03 0.616 0.01 0.516 0.07 0.472 0.05
20 0.827 0.00 0.671 0.04 0.627 0.01 0.503 0.04 0.486 0.04
30 0.874 0.01 0.689 0.03 0.623 0.01 0.494 0.06 0.472 0.02
40 0.860 0.01 0.702 0.04 0.622 0.01 0.439 0.08 0.452 0.03
50 0.880 0.05 0.698 0.03 0.615 0.01 0.438 0.04 0.403 0.06
60 0.972 0.04 0.704 0.06 0.640 0.00 0.428 0.09 0.399 0.03
70 1.032 0.06 0.721 0.08 0.663 0.01 0.424 0.01 0.427 0.02

The values of two rheological parameters, consistency coeffi-cient, K, and
flow behaviour index, n, obtained from the Power law curve fitting are
presented in Table 2. All the n values are be-low 1 supporting the
pseudoplasticity except for the lowest con-centration of 10 LBrix at the
highest temperature of 70 LC, where the soursop juice concentrates seemed to
approach Newtonian behaviour with n = 1.032.
Fig. 2a illustrates that the consistency coefficient of soursop juice
concentrates decreased as the temperatures increased and concentrations
decreased. Consistency coefficient values are very important in juice
processing especially during pasteurization.
For instance, the increase in consistency coefficient will cause the flowing
rate in the pipe to decrease due to more flow resistance (Earle, 1985). This
will lead to the longer heating and holding time during pasteurization. Fig. 2b
shows that the flow behaviour index of soursop juice concentrates increases
with temperatures for all level of concentrations except the 40 LBrix and 50
LBrix. The increase in flow behaviour index means reduction in pseudoplas-
ticity. The pseudoplasticity reduction of soursop juice concentrates is most
significant at concentration of 10 LBrix. This is in agreement with Chin et
al.s (2009) findings where pummelo juice at lower concentration showed
more prominent pseudoplasticity reduction.
384 M.C. Quek et al. / Journal of Food Engineering 118 (2013) 380386

7 1.2
(a) (b)

Consistency coefficient (Pa s n)

6
1.0
5

Flow behaviour index

4 0.8

3 0.6
2
0.4
1

0 0.2
0 10 20 30 40 50 60 70 80 0 10 20 30 40 50 60 70 80
Temperature (oC) Temperature (oC)

Fig. 2. Effect of temperature at 10 LBrix (N), 20 LBrix (e), 30 LBrix ( ), 40 LBrix (h) and 50 juice LBrix (j) on the (a) consistency coefficient and (b) flow behaviour index of soursop
concentrates.

and K2 and n2 from exponential relationship with R2 for seven tem-peratures

Table 3
Parameters of Arrhenius equation, frequency factor and activation energy of soursop juice levels are listed in Table 4. As the temperature increased, K1 and K2
concentrates at various concentrations. decreased while the n1 and n2 increased. Both the Power law and exponential
Concentration (LBrix) K0 (Pa sn) Ea (kJ/mol) R2 relationships suggest good fitness in the con-stants obtained. However, a
10 5.21E 08 30.48 3.31 0.9260
close observation on each of the R2 shows that the exponential relationship
20 2.70E 05 21.18 5.58 0.9619 (R2 = 0.9851 0.0066) seems to describe the effect of concentration on the
30 5.16E 05 20.86 1.80 0.9648 consistency coefficient of soursop juice concentrates better compared to the
40 6.86E 02 8.323 4.32 0.7841
Power law relationship (R2 = 0.9665 0.0054). The same observa-tions were
50 5.80E 02 10.23 0.85 0.7859
reported by Kaya and Belibagli (2002) on grape juice and Juszczak and
Fortuna (2004) on cherry juice which suggested that exponential relationship
3.2. Effect of temperature on rheological parameters gives slightly better fit than the Power law relationship in describing
consistency coefficient of food juices with respect to its concentration. Ibarz
The Arrhenius relationship was used to describe the effect of temperature et al. (1993) identified that the exponential relationship is suitable for
on the consistency coefficient of the Power law model of soursop juice concentrated fruit juice while the Power law relationship is usually used for
concentrates. Table 3 shows the parameters, fre-quency factor and activation puree type foods.
energy from Arrhenius relationship with R2 for five concentration levels. All
concentration levels of soursop juice concentrates show good fitness (R 2 >
0.9) to the Arrhenius relationship except at higher concentrations of 40 LBrix
and 50 LBrix having R2 values of 0.7841 and 0.7859, respectively. Activation 3.4. Combined effect of temperature and concentration on rheological
energy indicates the sensitivity of the viscosity to tem-perature changes. parameters
Higher activation energy means that the appar-ent viscosity is relatively more
sensitive to temperature (Kaya and Szer, 2005). From this study, the The combined effect of temperature and concentration on the consistency
activation energy obtained is range from 30.48 to 8.32 kJ/mol K. The coefficient of soursop juice concentrates was described by two models that
activation energy obtained has an inconsistent trend with the concentration. combined the Arrhenius and Power law rela-tionships or exponential
Several previous studies also reported the similar inconsistency in activation relationships. A non-linear regression analysis was performed by fitting the
energy changes with increasing concentration (Altan and Maskan, 2005; experimental data to the lin-ear form of Eqs. (4) and (5) to obtain the
Belibagli and Dalgic, 2007; Giner et al., 1996; Ibarz et al., 1994; Kaya and constants, K3, K4, n3, n4 and activation energy, Ea and the yields the
Belibagli, 2002; Singh and Eipeson, 2000).
following Eqs. (9) and (10).
18:09
K 2:27 1010C4:088 exp RT R2 0:9621 9
3.3. Effect of concentration on rheological parameters 18:09

The effect of concentration on the consistency coefficient of the Power K 9:614 10 7 exp RT 0:1659C R2 0:9798 10
law model was described by both Power law and exponential relationships. The activation energy, Ea for both equations give similar values. Both
The constants, K1 and n1 from Power law relationship equations suggest good fitness to the experimental data

Table 4
Parameters of power equation and exponential equation of soursop juice concentrates at various temperatures.

Temperature (LC) Power equation: K = K1 Cn1 Exponential equation: K = K2 exp (n2C)

n K n
K1 1 R2 2 2 R2
10 1.50E 06 3.74 0.10 0.9688 1.65E 06 0.152 0.005 0.9914
20 1.98E 06 3.65 0.33 0.9692 1.43E 06 0.148 0.014 0.9891
30 4.69E 07 3.93 0.09 0.9761 2.83E 07 0.159 0.004 0.9881
40 3.65E 07 3.97 0.13 0.9611 1.80E 07 0.162 0.007 0.9871
50 1.89E 07 4.13 0.04 0.9620 8.47E 08 0.168 0.001 0.9871
60 3.70E 08 4.55 0.16 0.9661 1.42E 08 0.184 0.009 0.9804
70 1.88E 08 4.64 0.06 0.9623 5.18E 09 0.188 0.001 0.9723
 M.C. Quek et al. / Journal of Food Engineering 118 (2013) 380386 385

Table 5
Temperature and concentration shift factors (aT and aC) of soursop juice concentrates for various temperatures and concentrations.

Concentration (LBrix) aT aC
Temperature (LC)
10 20 30 40 50 60 70
10 0.396 0.483 0.726 0.845 1.000 1.221 1.266 20.37
20 0.269 0.385 0.622 0.871 1.000 1.390 1.673 6.208
30 0.234 0.353 0.498 0.702 1.000 1.567 2.411 1.000
40 0.408 0.518 0.940 0.741 1.000 1.069 1.967 0.207
50 0.422 1.033 1.370 1.459 1.000 1.140 2.963 0.016

100 Table 6
Parameters of power equation fitting to master curve data of soursop juice concentrates at
various concentrations.

Concentration Consistency Flow behaviour Coefficient of

(LBrix) coefficient, K0 index, n0 determination, R2
10 0.004 0.887 0.9963
20 0.031 0.678 0.9990
30 0.135 0.607 0.9991
(Pa)

40 0.310 0.681 0.9186

Shearstr

50 1.636 0.577 0.8441

ess

10

100

1
1 10 100 1000 10000
(Pa)

Shear rate/aT (s-1)

Shearstre

Fig. 3. Master curves of shear stress versus shear rate/temperature shift factor of soursop juice 10
ss

concentrates at five concentrations, 10 LBrix (N), 20 LBrix (}), 30 LBrix ( ), 40 LBrix (h) and
50 LBrix (j) with a reference temperature of 50 LC.

obtained. However, it seems that the exponential type relationships (Eq. (10))
describes better the combined effect of temperature and concentration on the
consistency coefficient of soursop juice con-centrates than the Power law type
relationships (Eq. (9)) with slightly higher values of coefficient of
1
determination, R2. These find-ings were in agreement with several studies on
1 10 100 1000 10000 100000
concentrated grape juice (Kaya and Belibagli, 2002), sloe fruit juice
concentrated cherry juice (Juszczak and Fortuna, 2004) and concentrated sour Shear rate/aT /aC (s-1)
pome-granate juice (Kaya and Szer, 2005). Fig. 4. Master curve of shear stress versus shear rate/temperature shift factor/ concentration shift
factor of soursop juice concentrates (j) and fitted with Power law model Eq. (12) ().

3.5. Master curve modelling of soursop juice concentrate

To model the rheological behaviour of soursop juice concen-trates into a
general fluid characterisation, a master curve tech-nique was used. Since all
the shear stress versus shear rate curves of soursop juice concentrate at
different temperature and concentration had a similar trend (Fig. 1), the shear
stress curves at 10, 20, 30, 40, 60 and 70 LC were shifted horizontally along
the shear rates axis to a reference temperature of 50 LC. A shear stress basis
of 1.0 Pa was used for determining the shift factor to develop a master curve.
The shear ratetemperature shift factors for sour-sop juice concentrates curves
obtained at different temperatures are presented in Table 5 for each of the
different concentrations. The shift factors at reference temperature of 50 LC
curves show unity (Table 5). Fig. 3 shows the resulting of five concentration
master curves of shear stress versus shear rates divided by shift
factors in both logarithmic scales for each concentration. The linear lines
obtained for the five concentrations were attributed to the curve overlapping
by horizontal shifting of the data. The concen-tration master curves data were
then fitted into a Power law equa-tion, where the parameters of consistency
coefficient and flow behaviour index were determined and presented in Table
6 with R2. The consistency coefficient increases and flow behaviour index
decreases with concentration. This implies that as the concentra-tion
increases, both the viscosity and pseudoplasticity of soursop juice
concentrates increases. A study done by Chin et al. (2009) on pummelo juice
at temperature of 675 LC and concentration of 2050 LBrix also reported
the similar findings that consistency coefficient increases and flow behaviour
index decreases with con-centration. As shown in Table 6, the high values of
R2 show that Power law equation was adequately fitted to the master curve
data
386 M.C. Quek et al. / Journal of Food Engineering 118 (2013) 380386
of soursop juice concentrates. This also indicates that the soursop juice
concentrates curves at different temperatures can be well de-scribed by
concentration master curve.
Subsequently, the four concentration master curves at 10, 20, 40 and 50
LBrix were then shifted again to a reference concentra-tion of 30 LBrix at a
shear stress basis of 1 Pa. A single final master curve (Fig. 4) describing the
rheological behaviour of soursop juice as a function of second reduced shear
rate was generated using concentration shift factors, a C (Table 5). The
relationship between concentration shift factor, aC, and concentration, C, was
determined as in Eq. (11).
aC 171:24 exp 0:1774C R2 0:9833
This final master curve was then fitted to Power law equation to derive a
relationship between shear stress, shear rate, consistency coefficient and flow
behaviour index and yields the following Eq.
(12) for the overall master curve for the rheological behaviour of soursop
juice concentrates with coefficient of determination.
r 0:3080 c R2 0:9184
a a 0:5062
T C
The results imply that the rheological behaviour of soursop juice
concentrates can be described by curve shifting based on the master curve
technique, which is also known as shear rate temperatureconcentration
superposition technique. These master curves are recommended in comparing
data from a variety of juice products (Steffe, 1996) and in particular, the
double shifting tech-nique produces a single representation of rheological data
covering a wide range of temperature and concentration.
4. Conclusions
Modelling of rheological behaviour of soursop juice concen-trates was
studied. The Power law model was the best fitted model for the rheological
data with high goodness of fitting, R2 = 0.9989 compared to the Newtonian,
Bingham, Casson and HerschelBulk-ley models. The soursop juice
concentrates exhibited a non-Newto-nian behaviour (n < 1), which is shear
thinning and pseudoplastic. The effect of temperature on the consistency
coefficient was satis-factorily described by Arrhenius equation and the values
of flow activation energy obtained were 8.3230.48 kJ/mol. Both the Power
law and exponential equations adequately described the ef-fect of
concentration on the consistency coefficient; however, the exponential
equation had a better fit with a slightly higher good-ness of fit (R2 = 0.9851).
Rheological modelling using master curve shows that both viscosity and
pseudoplasticity of soursop juice concentrates increases with concentration.
The overall rheological characteristic of soursop juice concentrates was
sufficiently mod-elled using the master curve technique through the double
shifting method to form a single master curve to ease the comparisons of
other juice products.
Acknowledgement
This research was funded by Universiti Putra Malaysias Re-search
University Grant Scheme with Project No. 05-02-11-1398RU.
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