Changes on rheological properties of pomegranate (Punica granatum L., cv. Hicaznar) juices during concentration process

The investigation of the changes on rheological properties during evaporation process could diminish the severe effects of thermal processing at any individual soluble solids content. In this study, the rheological properties of pomegranate juices at different soluble solids content (20, 30, 40 and 50 %) during concentration process applied by using the rotary evaporator were determined. Rheological measurements were conducted in the range of 0-264 s(-1) shear rates by using the concentric cylinder type viscometer. It was found expectedly that apparent viscosity increased as the soluble solids content increased. The apparent viscosity was 0.0024 +/- 0.0001 Pa. s for raw pomegranate juices (15.73 +/- 0.30 % soluble solids) while it increased to 0.01342 +/- 0.0003 Pa. s for the concentrated juice having 50 % soluble solids contents. Four different rheological models were applied to find the suitable model best fitting the experimental data; Newton model, Power Law model, Bingham model and Herschel-Bulkley model. The statistical criteria having highest regression coefficient, lowest root mean square error and lowest chi-square were chosen for selection of best model for fitting. It was determined that the Power law model was best described the experimental shear stress-shear rate relation for pomegranate juices at different concentrations. It was predicted that the consistency coefficient of pomegranate juice increased from 0.005 Pa.s(n) to 0.013 Pa. sn as the soluble solid content was increased from 20 % to 50 %. The rheological data obtained in this study could serve valuable data for calculation of changes in flow behaviors of pomegranate juice in pumping systems depending of their concentration.