Journal of Food Engineering 76 (2006) 557561

www.elsevier.com/locate/jfoodeng

Flow characteristics of juice of Totapuri mangoes

Manish Dak, R.C. Verma, G.P. Sharma

Department of Processing and Food Engineering, College of Technology and Engineering,

Maharana Pratap University of Agriculture and Technology, Udaipur 313001, Rajasthan, India
Received 19 May 2005; received in revised form 24 May 2005
Available online 9 August 2005

Abstract
Rheological parameters of Totapuri mango juice were evaluated using rotational viscometer at temperatures 20, 30, 40, 50, 60
and 70 C; and at concentrations of 5.17%, 8.51%, 12.38%, and 17% total solids. The power law model was tted to the experimental
results. The value of ow behaviour index (n) was less than unity (0.240.41) at all temperature and concentrations indicating the
shear thinning (pseudoplasticity) nature of the juice. Arrhenius model was able to relate the consistency index, in the range of 2.22
385.24 P sn with absolute temperature. Consistency index related to solid concentration by a power equation. The activation energies
were found in the range of 1.6611.35 kJ/mol K.
 2005 Elsevier Ltd. All rights reserved.
Keywords: Power law model; Apparent viscosity; Shear rate; Rheology; Pseudoplastic; Flow behaviour index; Consistency coecient; Activation
energy

1. Introduction
Rheology concerns with the ow and deformation of
a substance under applied forces; and attempts to dene
a relationship between the stress acting on a given material and the resulting deformation and/or ow that takes
place. These rheological properties have several applications in the eld of food acceptability, food processing
and food handling (Barosa-Canovas, Kokini, Ma, &
Ibarz, 1996; Molwane & Gunjal, 1985; Rao, Eipeson,
Rao, Patwardhan, & Ramanathan, 1984). Rheological
data are also needed for computation in any unit operation involving ow (e.g., pump sizing, ltration and
extrusion etc.); and serve signicant role in the analysis
of ow conditions in many food processing operations
such as pasteurization, concentration and dehydration.
Rheological properties are determined by measuring

Corresponding author.
E-mail address: [email protected] (G.P. Sharma).

0260-8774/$ - see front matter  2005 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2005.06.002

force and deformation as a function of time. Several

methods have been used to describe the ow behaviour
of foods, for example linear (Newtonian or Binghm),
power law (Ostwald-de-Waele), power law with yield
stress (HerschelBulkey) and Casson models (Marcotte,
Hoshahili, & Ramaswamy, 2001). Power law model is
the most widely employed model for non-Newtonian
foods and is used extensively to describe their ow properties in practical engineering applications. It also describes the eect of concentration on apparent
viscosity in foods (Rao & Kenny, 1975). Moreover,
temperature has an important inuence on the ow
characteristics in foods. Dierent temperatures are
encountered in most of the food processing operations,
their rheological properties are studied as a function of
temperature. The eects of temperature on the apparent
viscosity at a specied shear rate is generally expressed
by an Arrhenius-type model (Rao & Anantheswaran,
1982; Speers & Tung, 1986).
Mango (Mangifera indica) is known as the king
among the fruits in India; and is exceedingly popular
due to its pronounced avour and distinctive taste.

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M. Dak et al. / Journal of Food Engineering 76 (2006) 557561

Moreover, India is the leading mango growing country

(specially Totapuri variety) sharing more than 50%
(11.4 million tonnes) of the worlds production (FAO,
2004). These mangoes are processed both at raw and ripened stages. The raw fruit, because of its acidic taste, is
used for preparing chutneys, pickles etc.; while the ripened fruit is used for preparing squashes, jam, jellies,
sorbets, milk-shakes, nectar, mango leather and powder,
mango papad, sweet meat, etc. (Kumbhar, 1992).
Rheological properties of various foods have been reported and summarized in many publications (Rao &
Stee, 1992; Stee, 1996; Stee, Mohamed, & Ford,
1986). However, published values of these foods may
not be accurate since factors such as variety, ripeness,
processing methods instrumental method, to name
few, may inuence the rheological properties.
The objective of this investigation was to evaluate the
rheological properties of mango juice of Totapuri
variety as inuenced by solid concentration and temperature.

2. Materials and methods

2.1. Sample preparation
Fresh and fully ripened mangoes of Totapuri variety were obtained from the local market. Juice was extracted and ltered; after proper washing and peeling
of these mangoes. The ltered juice was concentrated
in freeze drier at vacuum 0.02 mm of Hg, to a concentration of 20% total solids and immediately stored in
refrigerator at 4 C untill used. The juice samples of desired concentrations of 5.17%, 8.51%, 12.38% and 17%,
used in present investigation, were prepared by reconstituting concentrate with water. Each sample was prepared in duplicate. The concentration (% total solid)
was determined by oven drying method (Ranganna,
1997).
2.2. Rheological measurements and analysis
Rheological properties were measured using a rotational type Bookeld Viscometer, (Brookeld Engineering Laboratories: Model LVDV-II). A sample of 500 ml
of mango juice of desired concentration was loaded into
a glass beaker (having cylindrical shape) of 600 ml size
for all the experiments; and was allowed to equilibrate
at the desired temperature using a water bath (Cintex
Industrial Corporation, Mumbai, India). Temperature
eects were evaluated at six levels (20, 30, 40, 50, 60
and 70 C). Spindles S-61; S-62; S-63; S-64 were used
in the present investigation and rotational speed of these
spindles ranged between 0.3 and 100 rpm. The torque
required to rotate the inside cylinder (spindle) in the
sample, at a given revolution per minute was measured.

Viscosity of non-Newtonian uids, which changes

with changing rate of shear, is characterized by more
than one parameters; and is represented by the power
law model (Rizvi & Mittal, 1997).
 n
1
la K
4pN n1
n
or,
lnla n  1 ln4pN lnK  n lnn

where la is the apparent viscosity (Poise), N the spindle

speed (RPS), K is the consistency index (P sn) and n the
ow behaviour index, dimensionless.
The values of ln(la) and ln(4pN) were tted into a
straight lines; and from the slope and intercept of the
line of best t, the ow behaviour index n and consistency coecient K were determined.

3. Results and discussions

The values of ln(la) were plotted against ln(4pN) for
the mango juice, using Eq. (1) and a typical curve for
mango juice having solid concentration of 17% is presented at temperatures 20, 30, 40, 50, 60 and 70 C in
Fig. 1. The curve is a straight line with negative slope
at all temperatures, indicating non-Newtonian characteristic of the mango juice. A similar trend was observed
for the mango juice at other levels of solid concentration
at all temperatures. The ow behaviour index (n) and
consistency coecient (K) were estimated from slope
and intercept of these straight lines and their values
are given in Tables 1 and 2 at various concentrations
and temperatures.
The value of ow behaviour index was less than 1 in
each case, implying to pseudoplastic nature of Totapuri mango juice and are consistent with earlier
ndings for other varieties of mango (Gunjal &
Waghmare, 1986). The mean values (X ), standard deviation (r) and coecient of variance (% C.V.) of ow
behaviour index are also presented in Table 1. The ow
behaviour index (n) showed a decreasing trend with increase in temperature at solid concentration of 17%,
12.38% and 8.51% but it increased, after decreasing upto
40 C, at concentration of 5.17% which indicated that
juice was tending to be closer to Newtonian ow at higher temperature. However, increase in the concentration
resulted into decrease in the values of ow behaviour
index values, signifying increase in the pseudoplasticity
of mango juice (Marcotte et al., 2001).
A decrease in the consistency index was observed
with increase in temperature at all levels of solid concentration, which meant a decrease in the apparent viscosity
of mango juice, with increase in temperature. The consistency index (an index to apparent viscosity) of the
mango juice varied considerably with temperature and

M. Dak et al. / Journal of Food Engineering 76 (2006) 557561

559

Table 2
Variation in consistency index (P sn) of Totapuri mango juice with
temperature and concentration

6.5

T=20C

Temp. (C)

T=30C
T=40C

Concentration (% total solid)

20
30
40
50
60
70

T=50C
T=60C
T=70C

ln(a)

5.5

17.0%

12.38%

8.51%

5.17%

385.24
371.0
358.05
352.17
349.98
349.12

107.77
101.07
98.56
96.58
94.43
93.18

25.37
23.97
22.5
21.1
18.5
16.02

4.62
3.96
3.69
2.97
2.94
2.22

2.02

2.01

Consistency coefficient ( P.sn )

4.5

3.5
0.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

ln(4)

1.99
12.38% TS

1.98

1.97

y = 92.92x + 1.6973
2
R = 0.9957

Fig. 1. Flow curves of Totapuri mango juice at 17% total solid

concentration.
1.96
0.0034

concentration (Table 2). The temperature dependency of

consistency coecient was investigated using the Arrhenius model (Eq. (2)) and the same is presented in Fig. 2
typically for solid concentration of 12.38%, which obeys
the Arrhenius model.
K Ao eRT
Ea

0.0032

0.003

0.0028
-1

Inverse of absolute temperature, K

Fig. 2. Arrhenius curve of Totapuri mango juice at 12.38% total

solid concentration.

The activation energies of mango juice, which varied

from 1.66 to 11.35 kJ/mol K, at various concentration
levels were also estimated using Arrhenius model, and
were found in good agreement with reported values

where A0 is the constant, Ea the activation energy of

ow (kJ/mol K), R is the gas constant (J/mol K) and
T the absolute temperature (K).

Table 1
Variation in ow behaviour index of Totapuri mango juice with temperature and concentration
Temp. (C)

Concentration (% total solid)

17%

12.38%

20
30
40
50
60
70

0.28
0.30
0.29
0.28
0.27
0.26

0.34
0.30
0.30
0.28
0.25
0.24

Mean (X )
SD (r)
% C.V.

0.28
0.014
5.0

0.285
0.037
12.98

8.51%
0.32
0.33
0.30
0.30
0.31
0.30
0.31
0.0126
4.06

Mean (X )

S.D. (r)

C.V. (%)

0.32
0.315
0.2975
0.3075
0.2925
0.3025

0.028
0.0173
5 103
0.042
0.0403
0.0759

8.75
5.5
1.68
13.66
13.78
25.09

5.17%
0.34
0.33
0.30
0.37
0.34
0.41
0.3483
0.0376
10.8

M. Dak et al. / Journal of Food Engineering 76 (2006) 557561

Table 3
Activation energy for ow of Totapuri mango juice
Concentration
(% total solid)
17
12.38
8.51
5.17

Arrhenius
equation
K
K
K
K

=
=
=
=

Activation energy
(kJ/mol K)
(199.7/T)

192.14e
41.214e(276.21T)
1.2585e(892.32T)
0.0446e(1365.3T)

1.66
2.30
7.42
11.35

Table 4
Derived results of power equation K = aCb for Totapuri mango
juice

r2

Temp. (C)
0.8940
0.9437
0.9360
0.9484

(Gunjal & Waghmare, 1986; Rao et al., 1984). The activation energy was highest at lowest concentration
(5.17% total solid) indicating that apparent viscosity
aected most by the temperature at this concentration
with the inuence decreasing with concentration (Table
3).
Further, the eect of concentration on consistency
index could be represented by a power equation (Eq.
(3)) and is presented in Fig. 3.
K aC b

where a and b are constants, C is concentration, %TS.

The values of these constants at dierent experimental temperatures are presented in Table 4.
Fig. 3 showed that consistency coecient increased
non-linearly with increase in concentration of solids.
These results were consistent with earlier ndings

r2

Power equation
3.897

20
30
40
50
60
70

K = 149304C
K = 152762C3.9357
K = 158154C3.9895
K = 187534C4.1186
K = 225672C4.2883
K = 235960C4.3797

0.9985
0.9992
0.9993
0.9999
0.9986
0.9989

300
17%TS
12.38%
250

200

Apparent viscosity (P)

560

150

100

50

400
T=20C

T=30C
T=40C

350

T=50C

50

100

Shear rate (RPM)

T=60C

Fig. 4. Variation in apparent viscosity of Totapuri mango juice with

shear rate at 70 C.

T=70C

Consistency coefficient ( P.sn)

300

reported for other varieties of mango juice, i.e., Alphonso (Rao et al., 1984).
The apparent viscosity of the mango juice varied with
the shear rate. This variation is shown in Fig. 4; typically
for juice concentration of 17% and 12.38% total solid at
70 C temperature. It was observed that as the shear rate
increased, the apparent viscosity decreased signifying
the inverse relationship existent between the two parameters. It was also observed that apparent viscosity decreased at a faster rate at higher solid concentrations
than at low concentrations (Khandari, Gill, & Sodhi,
2002) which suggested the pseudoplastic nature of juice
at higher concentrations.

250

200

150

100

50

0
3

12

15

18

Concentration (% TS)

Fig. 3. Eect of total solid concentration on consistency coecient of

Totapuri mango juice.

4. Conclusions
Flow behaviour index showed a decreasing trend with
temperature as well as with concentration. Consistency
index showed positive correlation with inverse of

M. Dak et al. / Journal of Food Engineering 76 (2006) 557561

absolute temperature and it also increases non-linearly

with rise in concentration. Apparent viscosity decreased
faster at higher concentration than at low concentration
as a function of ascending shear rate (RPM) suggesting
that Totapuri mango juice was pseudoplastic in
nature.

Acknowledgements
The authors are thankful to the Dean, College of
Technology and Engineering, MPUAT, Udaipur and
Dean, College of Science, Mohan Lal Sukhadia University, Udaipur for providing necessary facilities for the
experimentation.

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