Abstract: This study was carried out to investigate temperature-dependent changes in the viscosity of Jincheng orange pomace pectin, prepared by the traditional acid extraction method, under various conditions of pectin concentration, temperature, pH, sucrose concentration, NaCl concentration and Ca2+ concentration. Jincheng orange pomace pectin solution was a typical pseudo-plastic non-Newtonian fluid. Its viscosity gradually declined with increasing temperature. However, the pectin solution showed characteristics of a Newtonian fluid at 100 ℃. Its viscosity became lower at higher or lower pH values, but became higher as sucrose and Ca2+ concentration increased, and initially rose and then declined with increasing NaCl concentration.

Key words: Jincheng orange pomace, pectin, viscosity, rheological property