Concentration effect on density and viscosity of natural coffee concentrates

• Autorzy: Wesołowski P. , Gawełek J.
• Konferencja: Third International Conference on Engineering Rheology, ICER 2005
• Języki publikacji: EN

Abstrakty

EN

In this study the experimental analysis was performed of physical properties of highly concentrated natural instant coffee concentrates. Dependencies describing density and viscosity, determined by regression, were applied to describe minimum energy input necessary to realize the production process of coffee concentrates in a mixer with a mechanical paddle stirrer.

Słowa kluczowe

EN

coffee concentrate; rheological parameters; density; viscosity

PL

koncentrat kawy; parametry reologiczne; gęstość; lepkość

• Wydawca: Oficyna Wydawnicza Uniwersytetu Zielonogórskiego
• Czasopismo: International Journal of Applied Mechanics and Engineering
• Rocznik: 2005
• Tom: Vol. 10, no spec
• Strony: 183--188
• Opis fizyczny: Bibliogr. 4 poz., tab., wykr.

Twórcy

autor

Wesołowski P.

• Institute of Chemical Technology and Engineering, Faculty of Chemical Technology Poznań University of Technology pl. M. Skłodowskiej-Curie 2, 60-965 Poznań, POLAND

autor

Gawełek J.

• Institute of Plant Origin Food Technology, Faculty of Food Science and Nutrition The August Cieszkowski Agricultural University of Poznań, ul. Wojska Polskiego 31, 60-624 Poznań, POLAND

Bibliografia

• [1] Ferguson J., Kembłowski Z. (1995): Applied rheology of liquids (in Polish). - Łódź: Marcus.
• [2] Gawałek J., Wesołowski P. (2005): Concentration Effect on Density and Viscosity of Chicory Coffee Cone (in print, in Polish). - Agricult. Eng.
• [3] Kembłowski Z. (1973): Rheometry of non-Newtonian liquids (in Polish). - Warszawa: WNT.
• [4] Pruska-Kędzior A., Lefebvre J. and Kędzior Z. (2001): The application of rheological methods in food technology and biotechnology. In: Methods of measurement and quality control in food industry and biotechnology (Ja and Kędzior Z., Eds.) (in Polish). - Poznań: WTŻ AR.