Abstract
The work presents the investigation results of rheological properties of parsley juice. Three kinds of juice were studied: the raw juice, the frozen juice and the pasteurized
ones. The measurements were made using a rotational rheometer (Brookfield Engineering Laboratories: model LVDV-II + PRO) for juice of 11.7°Bx in the range of temperature
from 10°C to 50°C. The juice was obtained by pressing in a basket-type press with a hydraulic drive. The investigation showed that the raw juice was Newtonian in behavior.
There was no influence of preservation methods on rheological behavior and viscosity of juice. The effect of temperature on juice viscosity was described by Arrhenius-Guzman
equation.
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