Rheological behaviour of clarified mango juice concentrates.

Rheological behaviour of clarified mango juice was measured at temp. 15-85C and concn. 15-66 Brix, using a rotoviscometer. Mango juice free of pectin and pulp behaved as a Newtonian fluid, while the effect of temp. could be described by an Arrhenius-type equation. Activation energy for viscous flow was in the range of 1.64-8.44 kcal/g mol, depending on concn. The effect of concn. was modelled better by an exponential relationship than a power-law relationship. Simple equations are proposed for describing the combined effect of temp. and soluble solids content on juice viscosity.