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Rheology of clarified cherry juices.

Author(s) : GINER J., IBARZ A., GARZA S., XHIAN-QUAN S.

Type of article: Article

Summary

The rheological behaviour of cherry juices with different soluble solids content (22-74 deg Brix) was studied at a wide range of temperatures (5-70 deg C) using a concentric cylinder viscometer. The results indicated that these juices behave as Newtonian fluids. The effect of soluble solids on viscosity can be described by an exponential equation. Experimental data were fitted to several models in order to describe the combined effect of temperature and soluble solids content. An equation was found to be the best to describe the combined effect of temperature and soluble solids content on the dynamic viscosity.

Details

  • Original title: Rheology of clarified cherry juices.
  • Record ID : 1997-3464
  • Languages: English
  • Source: J. Food Eng. - vol. 30 - n. 1-2
  • Publication date: 1996/10
  • Document available for consultation in the library of the IIR headquarters only.

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