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2003 | 06 | 2 |
Tytuł artykułu

Viscosity of concentrated strawberry juice. Effect of temperature and soluble solids content

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The rheological behaviour of concentrated strawberry juice has been studied over a wide range of temperatures (10-60°C) and concentrations (50-67.1°Bx), using rotational rheometer with coaxial cylinders as a measuring system. On the base of the obtained results it was shown, that concentrated strawberry juice has a Newtonian behaviour. The values of viscosity strongly depend on temperature and soluble solids content and were in the range from 8.6 to 541.2 mPaˇs. The effect of the temperature on the viscosity of that juice was described by an Arrhenius equation. To study effect of concentration on the viscosity, the power-law and exponential equations were used. Finally, two equations described combined effect of temperature and soluble solids content on the viscosity of concentrated strawberry juice were obtained.
Wydawca
-
Rocznik
Tom
06
Numer
2
Opis fizyczny
http://www.ejpau.media.pl/series/volume6/issue2/food/art-11.html
Twórcy
autor
  • Agricultural University of Krakow, Balicka 122 Str., 30-149 Krakow, Poland
autor
Bibliografia
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  • Ibarz A., Gonzales C., Espluguas S., Vicente M., 1992 Rheology of clarified juices. I. Peach juices. J. Food Eng., 15, 193-205.
  • Ibarz A., Pagan J., Miguelsanz R., 1992. Rheology of clarified juices. II. Blackcurrant juices. J. Food Eng., 15, 206-216.
  • Ibarz A., Marco F., Pagan J., 1993. Rheology of persimmon juices. Fruit Proc., 5, 182-187.
  • Ibarz A., Pagan J., Miguelsanz R., 1994. Rheology of clarified juices. III. Orange juices. J. Food Eng., 21, 485-494.
  • Ibarz A., Gonzales C., Explugas S., 1996. Rheology of clarified passion fruit juices. Fruit Proc., 8, 330-333.
  • Ibarz A., Garvin A., Costa J., 1996. Rheological behaviour of sloe (Prunus Spinosa) fruit juices. J. Food Eng., 27, 423-430.
  • Khali K. E., Ramakrisha P., Nanjundaswamy A. M., Patwardhan M. V., 1989. Rheological behaviour of clarified banana juice. Effect of temperature and concentration. J. Food Eng., 10, 231-240.
  • Krokida M. K., Maroulis Z. B., Saravacos G. D., 2001 Rheological properties of fluid fruit and vegetables puree products: compilation of literature data. Int. J. Food Propert., 4, 2, 179-200.
  • Oomah B. D., Sery G., Godfrey D. V., Beveridge T. H. J., 1999. Rheology of sea buckthorn (Hippophae rhamnoides L.) juice. J. Agric. Food Chem., 47, 3546-3550.
  • Rao M. A., Cooley M. J., Vitali A. A., 1984. Flow properties of concentrated juices at low temperatures. Food Technol., 38, 3, 113-119.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-article-ee8f48ad-925c-416d-843d-3e31e2e64202
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