In this study, temperature-concentration related rheological behaviour 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 10,20,30,40,50°C for each 31,36,41,46,51 o Brix were measured with rheometer. Firstly, it was determined that the SLJC showed Newtonian flow behaviour 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 < 0.05). 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 modelled 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. This article is protected by copyright. All rights reserved.

中文翻译：

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使用图像处理方法对酸柠檬汁浓缩液的流变行为进行建模和分析

在这项研究中，研究了酸柠檬浓缩汁 (SLJC) 的温度-浓度相关流变行为。挤压柠檬，得到柠檬汁。SLJC 样品通过两种方法生产：大气和真空条件。用流变仪测量 SLJC 在 10、20、30、40、50°C 下每个 31、36、41、46、51 o Brix 的流变特性。首先，确定 SLJC 在测量的浓度和温度下表现出牛顿流动行为。然后，确定在真空条件下生产的 SLJC 的粘度高于在大气条件下生产的 SLJC。计算出的这种差异具有统计学意义（p < 0.05）。此外，在大气和真空条件下生产的样品的活化能值分别介于 13.6-24.0 kj/mol 和 9.0-17.9 kj/mol 之间。最后，通过表面方程对温度-浓度相关的粘度变化进行建模，并将预测的数据转换为图像以提供可视化分析。通过图像确定粘度变化与浓度成正比，而与温度成反比。发现在真空条件下的抗坏血酸值高于大气条件。相比之下，在真空条件下检测到的 HMF 值很低。本文受版权保护。版权所有。通过图像确定粘度变化与浓度成正比，而与温度成反比。发现在真空条件下的抗坏血酸值高于大气条件。相比之下，在真空条件下检测到的 HMF 值很低。本文受版权保护。版权所有。通过图像确定粘度变化与浓度成正比，而与温度成反比。发现在真空条件下的抗坏血酸值高于大气条件。相比之下，在真空条件下检测到的 HMF 值很低。本文受版权保护。版权所有。