Study on viscosity and electrical conductivity of fruit juices

被引：0

作者：

Singh, Satinder Pal ^{[1
]}

Tarsikka, P. S. ^{[1
]}

Singh, Harminder ^{[1
]}

机构：

[1] Punjab Agr Univ, Dept Math Stat & Phys, Ludhiana 141004, Punjab, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2008年 / 45卷 / 04期

关键词：

fruit juices; viscosity; electrical conductivity; temperature; frequency; ohmic heating;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Viscosity and electrical conductivity (EC) of a food product are critical parameters affecting Ohmic heating (OH). Viscosity of apple, pineapple, orange and tomato juices have been measured in the temperature range 25-70 degrees C using an Ostwald viscometer and EC have been measured at 1 and 10 kHz frequency using LCR bridge. The EC was more at 10 kHz than at I kHz in all the juices indicating that heating rate increases with increasing frequency. A strong dependence of EC on viscosity and temperature of the juices was observed. Tomato juice behaved differently compared to other juices. Activation energy values for flow of fruit juices varied from 17.07 to 19.58 kJ/mole.

引用

页码：371 / 372

页数：2

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