Abstract

Pummelo is a popular fruit that has great potential to be commercialized. The physico-chemical characterization of pummelo juice such as proximate analysis, pH, moisture content, protein, fat, carbohydrate, ash and fibre contents are investigated. The rheological characterization of pummelo juice was modeled by several models, such as Bingham, Power Law and Casson models. Regression analysis shows good agreements for all three models applied in this study. Pummelo juice exhibits pseudoplastic behaviour under the conditions tested, as indicated by flow behaviour indices (n) ranging from 0.1 to 0.9 from power law model, indicating strong shear-thinning behaviour.

Submitted: October 3, 2007 · Accepted: June 30, 2008 · Published: July 11, 2008

Recommended Citation

Chuah, Teong Guan; Keshani, Samaneh; Chin, Nyuk L.; Lau, Mun Chien; and Chin, Daniel S.J. (2008) "Rheological Properties of Diluted Pummelo Juice as Affected by Three Different Concentrations," International Journal of Food Engineering: Vol. 4 : Iss. 5, Article 1.
Available at: http://www.bepress.com/ijfe/vol4/iss5/art1