Effect of temperature and concentration on rheological properties of beetroot juice

• Autorzy: Kobus Z. , Nadulski R. , Guz T. , Kamińska I.
• Języki publikacji: EN

Abstrakty

EN

The rheological behaviour of beetroot juice as a function of soluble solid content (from 10oBx to 50oBx) at a wide range of temperatures (from 10oC to 60 oC) was studied. The measurements were made using rotational rheometer (Brookfield Engineering Laboratories: model LVDV-II+ PRO). The investigation showed that the beetroot juice was Newtonian in behaviour and the viscosity was changed from 0.77 mPa s to 28.4 mPa s. The Arrhenius-Guzman equation was used to calculate the values of flow activation energy. In order to evaluate the influence of soluble solid content two models were applied: the power law and exponential equation. A new equation was proposed to express the combined effect of temperature and concentration on beetroot juice viscosity.

Słowa kluczowe

EN

beetroot juice; rheological properties; viscosity

• Wydawca: Wydawnictwo Uniwersytetu Warmińsko-Mazurskiego w Olsztynie
• Czasopismo: Technical Sciences / University of Warmia and Mazury in Olsztyn
• Rocznik: 2014
• Tom: nr 17(1)
• Strony: 67--76
• Opis fizyczny: Bibliogr. 14 poz., tab., wykr.

Twórcy

autor

Kobus Z.

• Department of Food Engineering and Machinery, University of Life Sciences in Lublin, Poland

autor

Nadulski R.

• Department of Food Engineering and Machinery, University of Life Sciences in Lublin, Poland

autor

Guz T.

• Department of Food Engineering and Machinery, University of Life Sciences in Lublin, Poland

autor

Kamińska I.

• Academic Club of Computer-Aided Process Design in Food Engineering, University of Life Sciences in Lublin, Poland

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