Journal of Food Engineering 118 (2013) 380–386

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Journal of Food Engineering

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Modelling of rheological behaviour of soursop juice concentrates using

shear rate–temperature–concentration 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

a r t i c l e i n f o a b s t r a c t

Article history: The effect of temperature and concentration on rheological behaviour of freeze dried soursop juice con-
Received 10 December 2012 centrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concen-
Received in revised form 3 April 2013 trations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the
Accepted 26 April 2013
rheological data due to the high value of coefficient of determination (R2 = 0.9989). The soursop juice con-
Available online 4 May 2013
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-
Keywords:
nential relationship respectively. The flow activation energy of soursop juice concentrates were 8.32–
Rheology
Modelling
30.48 kJ/mol. The superposition technique with Power law model sufficiently modelled the overall rhe-
Power law ological characteristics of soursop juice concentrates into a single master curve using shift factors based
Master curve on double shifting steps with R2 = 0.9184. This technique also showed that the soursop juice concentrates
Soursop juice concentrates increases in viscosity and pseudoplasticity behaviour with concentration.
Ó 2013 Elsevier Ltd. All rights reserved.

1. Introduction the quality, understanding the structure, designing the equipments

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 (Moßhammer 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).
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 Herschel–Bulkey 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
(Gratão 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 Sözer
(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 Ó 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) 380–386
Nomenclature
r shear stress (Pa)
r0 yield stress (Pa)
l viscosity (Pa s)
c_ ; c_ 0 and c_ 00 shear rate (s1)
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 6–75 °C and concentrations at 20–50 °Brix 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 rate–temperature–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
2–3 days prior to processing. Initial total soluble solids of fresh
soursop fruits was 13.34 ± 0.16 °Brix at 25 °C.
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 °C to 24 °C 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 °Brix. 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 °Brix.
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 °C for five levels of concentrations, 10, 20, 30, 40
and 50 °Brix over a shear rate range of 0–400 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 Herschel–Bulkley 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) 380–386

Table 1 50 °C and a shear stress basis of 1 Pa were selected. The other six
Coefficient of determinations of soursop juice concentrates obtained by fitting the temperatures (10, 20, 30 40, 60 and 70 °C) at common concentra-
experimental data to the rheological models.
tion were shifted horizontally along the shear rate axis to the refer-
No. Model name Model equation R2 ence temperature of 50 °C to obtain the dimensionless shear rate–
1 Newtonian r ¼ lc_ 0.8734 ± 0.11 temperature shift factors, aT,i, defined as the ratio of shear rate at
2 Power law r ¼ K c_ n 0.9989 ± 0.00 other temperature at basis shear stress (1 Pa) to the shear rate at
3 Bingham r ¼ r0 þ K c_ 0.9378 ± 0.05 the reference temperature (50 °C) as shown in Eq. (6).
4 Casson r0:5 ¼ r0 þ K c_ 0:5 0.9548 ± 0.03
5 Herschel–Bulkley r ¼ r0 þ K c_ n 0.9989 ± 0.00 c_ i
aT;i ¼ ð6Þ
c_ R
At the reference temperature, aT is equal to unity. When
n, l and r0. To obtain the best fitted lines, the sum of square errors c_ R ¼ c_ =aT , where the quantity c_ =aT is known as the reduced shear
(SSEs) was minimised. The coefficient of determination, R2 was cal- rate, c_ 0 . The master curve was then plotted as shear stress versus
culated using R2 ¼ 1  SSE
SST
, where SST is the total corrected sum of shear rate divided by the dimensionless shift factor. The horizontal
squares (Walpole et al., 2002). This modelling work on soursop shifting with aT combined the seven temperatures to overlap on
juice concentrates at concentrations from 10 to 50 °Brix has not ac- one master curve for each concentration. Power law equation
counted its thixotropic behaviour although thixotropy is com- (Eq. (7)) was then fitted to the five concentration master curves
monly exhibited in concentrated fruit juices and fruit purees to obtain the expression of rheological behaviour of soursop juice
(Lozano and Ibarz, 1994) at total soluble solids greater than concentrates in terms of consistency coefficient, K0 and flow behav-
55 °Brix (Ramos and Ibarz, 1998). iour index, n0 .
 n0
2.4.2. Effect of temperature on rheological parameters c_
r ¼ K0 ð7Þ
The effect of temperature on the consistency coefficient, K is de- aT
scribed by the Arrhenius relationships
In the second shifting step, the five developed concentration
 
Ea master curves were shifted to a reference concentration of 30 °Brix
K ¼ K 0 exp ð1Þ
RT at a shear stress basis of 1 Pa to construct a single master curve
using the concentration shift factor of aC following Eq. (6), where
To obtain the frequency factor, K0 and activation energy, Ea, Eq. (1) the second reduced shear rate, c_ 00 , is quantified as c_ =aT =aC . The final
was linearised. The K0 is the exponential of the y-intercept and Ea is master curve was plotted as shear stress versus shear rate divided
the product of slope and universal gas constant. by the dimensionless temperature shift factor and concentration
shift factor to estimate the rheological behaviour of soursop juice
2.4.3. Effect of concentration on rheological parameters concentrates at concentration of 10–50 °Brix and temperature of
The effect of concentration on the consistency coefficient, K is 10–70 °C. The final master curve was also fitted to the Power law
described by Power law and exponential relationships equation (Eq. (8)) to obtain a single expression of rheological
K ¼ K 1 C n1 ð2Þ behaviour of soursop juice concentrates in terms of consistency
coefficient, K00 and flow behaviour index, n00 .
K ¼ K 2 expðn2 CÞ ð3Þ
 n00
Both Eqs. (2) and (3) were linearised to obtain the constants, K1, K2, 00 c_
r¼K ð8Þ
n1 and n2. K1, K2 and n1, n2 were obtained from the exponential of aT  aC
the y-intercept and the slope of the linearised of Eqs. (2) and (3),
respectively.
3. Results and discussion

2.4.4. Combined effect of temperature and concentration on

rheological parameters
For engineering applications, it is very useful to obtain a single
expression describing the combined effect of temperature and con-
centration on the consistency coefficient, K. The combined effect of
temperature and concentration on the consistency coefficient of
the soursop juice concentrates is described by combining the
Arrhenius and Power law relationships or exponential relation-
ships (Kaya and Belibagli, 2002)
 
Ea
K ¼ K 3 C n3 exp
RT
 
Ea
K ¼ K 4 exp þ n4 C
RT
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
3.1. Rheological behaviour of soursop juice
The rheological data of soursop juice concentrates obtained
were fitted to several rheological models such as Newtonian,
Power law, Bingham, Casson and Herschel–Bulkley and the coeffi-
cient of determinations, R2 which are shown in Table 1. All the
models showed high values of goodness of fitting with R2 > 0.9, ex-
cept the Newtonian model (R2 = 0.8734). Both Power law and Her-
schel–Bulkley models were more perfectly fitted to the
experimental data with R2 = 0.9989. However, Herschel–Bulkley,
ð4Þ a three parameters model, yielded negative yield stress values
which are meaningless in a physical standpoint (Gratão et al.,
ð5Þ 2007). Therefore, the Power law is the best fitted model to the
experimental data.
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 °C 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 Gratão et al. (2007) also found that soursop juice
at various concentration (9.3–49.4 °Brix) and temperatures (0.4–
68.8 °C) behaves pseudoplastically.
 M.C. Quek et al. / Journal of Food Engineering 118 (2013) 380–386 383

1.8 5 15
(a) (b) (c)
1.5
4 12
Shear stress (Pa)

Shear stress (Pa)

Shear stress (Pa)

1.2
3 9
0.9
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
30

Shear stress (Pa)

Shear stress (Pa)

60
20
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 °C (j), 20 °C (h), 30 °C (), 40 °C (}), 50 °C (N), 60 °C (4)
and 70 °C (d) for concentration at (a) 10, (b) 20, (c) 30, (d) 40, and (e) 50 °Brix and fitted with Power law model ().

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

Temperature (°C) Concentration (°Brix)

10 20 30 40 50
Consistency coefficient, K (Pa sn)
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- For instance, the increase in consistency coefficient will cause the
cient, K, and flow behaviour index, n, obtained from the Power flowing rate in the pipe to decrease due to more flow resistance
law curve fitting are presented in Table 2. All the n values are be- (Earle, 1985). This will lead to the longer heating and holding time
low 1 supporting the pseudoplasticity except for the lowest con- during pasteurization. Fig. 2b shows that the flow behaviour index
centration of 10 °Brix at the highest temperature of 70 °C, where of soursop juice concentrates increases with temperatures for all
the soursop juice concentrates seemed to approach Newtonian level of concentrations except the 40 °Brix and 50 °Brix. The
behaviour with n = 1.032. increase in flow behaviour index means reduction in pseudoplas-
Fig. 2a illustrates that the consistency coefficient of soursop ticity. The pseudoplasticity reduction of soursop juice concentrates
juice concentrates decreased as the temperatures increased and is most significant at concentration of 10 °Brix. This is in agreement
concentrations decreased. Consistency coefficient values are very with Chin et al.’s (2009) findings where pummelo juice at lower
important in juice processing especially during pasteurization. concentration showed more prominent pseudoplasticity reduction.
384 M.C. Quek et al. / Journal of Food Engineering 118 (2013) 380–386

7 1.2
(a) (b)

Consistency coefficient (Pa s n)

6
1.0

Flow behaviour index

5

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 ( C)
o
Temperature ( oC)

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

Table 3
and K2 and n2 from exponential relationship with R2 for seven tem-
Parameters of Arrhenius equation, frequency factor and activation energy of soursop peratures levels are listed in Table 4. As the temperature increased,
juice concentrates at various concentrations. K1 and K2 decreased while the n1 and n2 increased. Both the Power
law and exponential relationships suggest good fitness in the con-
Concentration (°Brix) K0 (Pa sn) Ea (kJ/mol) R2
stants obtained. However, a close observation on each of the R2
10 5.21E08 30.48 ± 3.31 0.9260
shows that the exponential relationship (R2 = 0.9851 ± 0.0066)
20 2.70E05 21.18 ± 5.58 0.9619
30 5.16E05 20.86 ± 1.80 0.9648 seems to describe the effect of concentration on the consistency
40 6.86E02 8.323 ± 4.32 0.7841 coefficient of soursop juice concentrates better compared to the
50 5.80E02 10.23 ± 0.85 0.7859 Power law relationship (R2 = 0.9665 ± 0.0054). The same observa-
tions were reported by Kaya and Belibagli (2002) on grape juice
3.2. Effect of temperature on rheological parameters and Juszczak and Fortuna (2004) on cherry juice which suggested
that exponential relationship gives slightly better fit than the Power
The Arrhenius relationship was used to describe the effect of law relationship in describing consistency coefficient of food juices
temperature on the consistency coefficient of the Power law model with respect to its concentration. Ibarz et al. (1993) identified that
of soursop juice concentrates. Table 3 shows the parameters, fre- the exponential relationship is suitable for concentrated fruit juice
quency factor and activation energy from Arrhenius relationship while the Power law relationship is usually used for puree type
with R2 for five concentration levels. All concentration levels of foods.
soursop juice concentrates show good fitness (R2 > 0.9) to the
Arrhenius relationship except at higher concentrations of 40 °Brix 3.4. Combined effect of temperature and concentration on rheological
and 50 °Brix having R2 values of 0.7841 and 0.7859, respectively. parameters
Activation energy indicates the sensitivity of the viscosity to tem-
perature changes. Higher activation energy means that the appar- The combined effect of temperature and concentration on the
ent viscosity is relatively more sensitive to temperature (Kaya and consistency coefficient of soursop juice concentrates was described
Sözer, 2005). From this study, the activation energy obtained is by two models that combined the Arrhenius and Power law rela-
range from 30.48 to 8.32 kJ/mol K. The activation energy obtained tionships or exponential relationships. A non-linear regression
has an inconsistent trend with the concentration. Several previous analysis was performed by fitting the experimental data to the lin-
studies also reported the similar inconsistency in activation energy ear form of Eqs. (4) and (5) to obtain the constants, K3, K4, n3, n4 and
changes with increasing concentration (Altan and Maskan, 2005; activation energy, Ea and the yields the following Eqs. (9) and (10).
Belibağli and Dalgic, 2007; Giner et al., 1996; Ibarz et al., 1994;
 
Kaya and Belibagli, 2002; Singh and Eipeson, 2000). 18:09
K ¼ 2:27  1010 C 4:088 exp ðR2 ¼ 0:9621Þ ð9Þ
RT
 
3.3. Effect of concentration on rheological parameters 18:09
K ¼ 9:614  107 exp þ 0:1659C ðR2 ¼ 0:9798Þ ð10Þ
RT
The effect of concentration on the consistency coefficient of the
Power law model was described by both Power law and exponential The activation energy, Ea for both equations give similar values.
relationships. The constants, K1 and n1 from Power law relationship Both 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 (°C) Power equation: K = K1 ðC n1 Þ Exponential equation: K = K2 exp (n2C)

K1 n1 R2 K2 n2 R2
10 1.50E06 3.74 ± 0.10 0.9688 1.65E06 0.152 ± 0.005 0.9914
20 1.98E06 3.65 ± 0.33 0.9692 1.43E06 0.148 ± 0.014 0.9891
30 4.69E07 3.93 ± 0.09 0.9761 2.83E07 0.159 ± 0.004 0.9881
40 3.65E07 3.97 ± 0.13 0.9611 1.80E07 0.162 ± 0.007 0.9871
50 1.89E07 4.13 ± 0.04 0.9620 8.47E08 0.168 ± 0.001 0.9871
60 3.70E08 4.55 ± 0.16 0.9661 1.42E08 0.184 ± 0.009 0.9804
70 1.88E08 4.64 ± 0.06 0.9623 5.18E09 0.188 ± 0.001 0.9723
 M.C. Quek et al. / Journal of Food Engineering 118 (2013) 380–386 385

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

Concentration (°Brix) aT aC
Temperature (°C)
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

(°Brix) 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
Shear stress (Pa)

40 0.310 0.681 0.9186

50 1.636 0.577 0.8441
10

100

1
1 10 100 1000 10000
Shear stress (Pa)

Shear rate/a T (s-1)

Fig. 3. Master curves of shear stress versus shear rate/temperature shift factor of 10
soursop juice concentrates at five concentrations, 10 °Brix (N), 20 °Brix (}), 30 °Brix
(), 40 °Brix (h) and 50 °Brix (j) with a reference temperature of 50 °C.

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
1
slightly higher values of coefficient of determination, R2. These find- 1 10 100 1000 10000 100000
ings were in agreement with several studies on concentrated grape
Shear rate/a T /a C (s -1)
juice (Kaya and Belibagli, 2002), sloe fruit juice concentrated cherry
juice (Juszczak and Fortuna, 2004) and concentrated sour pome- Fig. 4. Master curve of shear stress versus shear rate/temperature shift factor/
granate juice (Kaya and Sözer, 2005). 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 °C were shifted horizontally along the
shear rates axis to a reference temperature of 50 °C. A shear stress
basis of 1.0 Pa was used for determining the shift factor to develop
a master curve. The shear rate–temperature 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 °C 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 6–75 °C and concentration
of 20–50 °Brix 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) 380–386
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 °Brix were then shifted again to a reference concentra-
tion of 30 °Brix 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, aC (Table 5). The relationship between
concentration shift factor, aC, and concentration, C, was determined
as in Eq. (11).
aC ¼ 171:24 expð0:1774CÞ ðR2 ¼ 0:9833Þ
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.
 0:5062
c_
r ¼ 0:3080 ðR2 ¼ 0:9184Þ
aT  aC
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–
temperature–concentration 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 Herschel–Bulk-
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 8.32–30.48 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 Malaysia’s Re-
search University Grant Scheme with Project No. 05-02-11-
1398RU.
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