Modelling and Analysing Rheological Behaviour of Sour Lemon Juice Concentrate Using Image Processing Methods

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In this study, temperature-concentration related rheological behavior of sour lemon juice concentrate (SLJC) were investigated. Lemons were squeezed, and lemon juices were obtained. SLJC samples were produced by two methods: atmospheric and vacuum conditions. The rheological properties of SLJC at 10, 20, 30, 40, and 50°C for each 31, 36, 41, 46, 51 °Bx were measured with rheometer. Firstly, it was determined that the SLJC showed Newtonian flow behavior at measured concentrations and temperatures. Then, viscosity of SLJC produced under vacuum conditions was determined higher than SLJC produced under atmospheric conditions. This difference was calculated statistically significant (p < .05). Furthermore, activation energy values of samples produced under atmospheric and vacuum conditions ranged between 13.6-24.0 kJ/mol and 9.0-17.9 kJ/mol, respectively. Finally, temperature-concentration dependent viscosity variations were modeled by surface equations, and the data predicted were transformed into images to provide visual analysis. It was determined by images that the viscosity change is proportional to concentration while inversely proportional to temperature. Ascorbic acid value was found higher under vacuum conditions than atmospheric conditions. In contrast, the HMF value was detected in low quantities under vacuum conditions.