Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Figures & data

Table 1. Parameters of power law consisted of the flow index (n), consistency index (K), and coefficient determination (R²) for banana peel pectin jellies and commercial fruit jelly.

Concentration of banana peel ectin jellies (%)	n	K	R^2
68	0.745	1.757	0.992
70	0.799	2.414	0.995
71	0.756	2.922	0.993
72	0.760	2.478	0.992
76	0.829	6.023	0.994
Commercial fruit jelly, 85	0.342	2.337	0.957

Figure 1. Fitted flow curves of power law at different concentrations of banana peel pectin jellies and commercial fruit jelly at 25ºC.

Figure 2. Power law fitted model at different concentrations of banana peel pectin jellies associated with (a) low indices (n) and (b) onsistency indices (K).

Table 2. Parameters of Casson model, consisted of the consistency indices (K_c,K_oc), plastic viscosity (ɳ_ca), Casson yield stress (σ_oc), and coefficient determination (R²) for banana peel pectin jellies and commercial fruit jelly.

Concentration of banana peel pectin jellies (%)	Kc	Koc	ɳca	σoc	R^2
68	0.857	0.362	0.734	0.131	0.999
70	1.129	0.303	1.275	0.092	0.999
71	1.132	0.438	1.281	0.192	0.999
72	1.069	0.366	1.143	0.133	0.999
76	1.882	0.406	3.542	0.165	0.999
Commercial fruit jelly, 85	0.298	1.154	0.089	1.332	0.863

Figure 3. Fitted flow curves of Casson model at different concentrations of peel pectin jellies and commercial fruit jelly at 25ºC.

Figure 4. Casson model fitted for banana peel pectin jellies at different concentrations associated with (a) plastic viscosity consistency indices (K_c) and (b) yield stress consistency indices (K_oc).

Figure 5. Changes in apparent viscosity as shear rate increases for banana peel pectin jellies at different concentrations and commercial fruit jelly.

Figure 6. The angular frequency, ω, for banana peel pectin jellies at different concentrations and commercial fruit jelly within three different functions (a) elastic moduli (G’), (b) viscous moduli (G”), and (c) tangent delta (tanδ) at 25°C.

Figure 7. Applicability of Cox–Merz rules for different concentrations of banana peel pectin jellies and commercial fruit jelly at 25°C.