RHEOLOGY OF CLARIFIED FRUIT JUICES .3. ORANGE JUICES

被引：83

作者：

IBARZ, A ^{[1
]}

GONZALEZ, C ^{[1
]}

ESPLUGAS, S ^{[1
]}

机构：

[1] UNIV BARCELONA,DEPT ENGN QUIM & MET,E-08028 BARCELONA,SPAIN

来源：

JOURNAL OF FOOD ENGINEERING | 1994年 / 21卷 / 04期

关键词：

D O I：

10.1016/0260-8774(94)90068-X

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The rheological behaviour of depectinated orange juice has been determined over a wide range of temperatures (5-70-degrees-C) and concentrations (30.7-63.5-degrees-Brix), using a concentric cylinder viscometer. The results indicated that depectinated clarified orange juice behaves as a Newtonian fluid. The effect of temperature on that juice can be described by an Arrhenius-type equation. It was found that the activation energy for viscous flow was in the range 4.23-9.59 kcal mol-1, depending on the concentration. The effect of concentration can be described by two types of equation: potential and exponential. Finally, an equation in which dynamic viscosity depends on temperature and water activity gives the following expression: eta = 1.03 X 10(-4) (a(w))-19.9 exp (3065/T)

引用

页码：485 / 494

页数：10

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