ABSTRACT
The rheological properties of Fig jam puree were studied at the range 40-65 % solid
concentration of Fig jam puree within temperature range 20-90°C and spindle speed
of 10-50 rpm. Dependence of apparent viscosity on temperature was related through
the Arrhenius law. The plot of lnμ versus 1/T exhibits three regions with different
temperature dependencies at concentration 65%, a reasonable explanation was
presented for this phenomenon. Also, this study includes the dependence of the
apparent viscosity of Fig jam puree on solid concentration that follows the power law
relationship. An interpretation of the relation between the constants of the power law
and shear rate was deducted.