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FLOW PROPERTIES OF LOW-PULP CONCENTRATED ORANGE JUICE: EFFECT OF TEMPERATURE AND CONCENTRATION.

Author(s) : VITALI A. A., RAO M. A.

Type of article: Article

Summary

THREE 65 DEG BRIX LOW-PULP CONCENTRATED ORANGE JUICE SAMPLES, BETWEEN 254 AND 303 K (-19 AND 30 DEG C) WERE SHEAR-THINNING (PSEUDOPLASTIC) FLUIDS WITH NEGLIGIBLE MAGNITUDES OF YIELD STRESS. THE SIMPLE POWER LAW MODEL FIT WELL THE SHEAR RATE-SHEAR STRESS DATA. FOR ONE SAMPLE, THE POWELL-EYRING MODEL ALSO DESCRIBED THE DATA WELL. THE ARRHENIUS MODEL DESCRIBED THE EFFECT OF TEMPERATURE ON THE APPARENT VISCOSITY AND THE CONSISTENCY INDEX OF THE POWER LAW MODEL. THE ACTIVATION ENERGY OF FLOW WAS 44.7 + OR -0.8 KILOJ/GRAM.MOLE. THE MODELS OF HARPER AND EL SAHRIGI AND CHRISTIANSEN AND CRAIG WERE SUITABLE FOR DESCRIBING THE COMBINED EFFECT OF TEMPERATURE AND SHEAR RATE.

Details

  • Original title: FLOW PROPERTIES OF LOW-PULP CONCENTRATED ORANGE JUICE: EFFECT OF TEMPERATURE AND CONCENTRATION.
  • Record ID : 1985-0659
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 3; 1984.05-06; 882-888; 4 fig.; 9 tabl.; 36 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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