Viscosity of carrot juice was determined based on the methodology
described by Zhou et al. (2009) using a Paar Physica Rheometer
MCR 300 (Anton Paar, GmbH, Germany) with a conic-end
concentric cylinder geometry CC27. Samples of 19.6 mL carrot
juice were analysed at a temperature of 25 C ± 0.1 C. Temperature
regulation was done using a Viscotherm VT 10 controlled by
a Peltier system (Anton Paar). Viscosities were calculated from
the average of seven points of the flow curves obtained in the shear
rate range between