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October 11, 2025Edelweiss Applied Science and TechnologyOpen Access

Rheological behavior and thermal sensitivity of depectinized passion fruit nectar (Passiflora ligularis)

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Authors

OMOlegario Marín-MachucaAZAbel Walter Zambrano-CabanillasCCCarlos Enrique Chinchay-Barragán

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Overview

This study evaluates the rheological properties of depectinized passion fruit nectar, highlighting its viscosity changes with temperature.

Key Points

  • Viscosity significantly decreased with rising temperature in depectinized passion fruit nectar, providing vital data for industrial processes.
  • The nectar exhibited a Newtonian flow behavior, maintaining consistent viscosity, with viscosity ranging from 0.00778 Pa·s at 5°C to 0.00018 Pa·s at 85°C.
  • The Arrhenius model revealed a robust relationship in temperature dependence of viscosity with an activation energy of 38.35 kJ/mol.
  • Enzymatic depectinization eliminated non-Newtonian characteristics, supporting efficient processing of fruit-based beverages.

Cite This Study

Marín-Machuca et al. (2025) studied this question.

synapsesocial.com/papers/68e9b1c9ba7d64b6fc132801https://doi.org/10.55214/2576-8484.v9i10.10401
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