Rheological Behaviour of Clarified Mango Juice Concentrates

The rheological behaviour of clarified mango juice was measured at temperatures 15–85C and concentrations 15–66 °Brix, using a rotoviscometer. Mango juice free of pectin and pulp behaves as a Newtonian fluid. The effect of temperature can be described by an Arrhenius‐type equation. The activation energy for viscous flow was in the range of 1.64–8.44 kcal/g‐mol, depending on the concentration. The effect of concentration was modelled better by an exponential relationship than a power‐law relationship. Simple equations are proposed for describing the combined effect of temperature and soluble solids content on the juice viscosity.