ENGINEERING FACTORS IN THE PRODUCTION OF CONCENTRATED FRUIT JUICES. II. FLUID PHYSICAL PROPERTIES OF GRAPE JUICES.

Type of article: Article

Summary

EXPERIMENTALLY MEASURED RISE IN BOILING POINT, DENSITY, SPECIFIC HEAT AND RHEOLOGICAL PROPERTIES OF GRAPE JUICES ARE EMPIRICALLY CORRELATED TO THEIR CORRESPONDING SUGAR CONTENT. THE RISE IN BOILING POINT WHICH IS A COMPLEX FUNCTION OF SUGAR CONCENTRATION AND PRESSURE, WAS FOUND TO VARY NON-LINEARLY UP TO 9.9 K AT ATMOSPHERIC PRESSURE AS SUGAR CONCENTRATION INCREASES FROM 0 TO 73.1 BRIX. WITHIN THE SAME RANGE OF SUGAR CONCENTRATION AND OVER THE TEMPERATURE RANGE 293-323 K (20-50 DEG C), A POWER LAW MODEL WAS FOUND TO BE SUCCESSFUL IN RECONSTRUCTING THE EXPERIMENTAL FLOW CURVES WITH AN AVERAGE ERROR LESS THAN 6.5%.

Details

Original title: ENGINEERING FACTORS IN THE PRODUCTION OF CONCENTRATED FRUIT JUICES. II. FLUID PHYSICAL PROPERTIES OF GRAPE JUICES.
Record ID : 1985-1160
Languages: English
Source: J. Food Technol. - vol. 19 - n. 5
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Beverages
Keywords: Density; Grape; Physical property; Fruit juice; Concentration; Specific heat