Rheological behaviour of sour pomegranate juice concentrates (Punica granatum L.)

被引：52

作者：

Kaya, A ^{[1
]}

Sözer, N ^{[1
]}

机构：

[1] Univ Gaziantep, Fac Engn, Dept Food Engn, TR-27310 Gaziantep, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2005年 / 40卷 / 02期

关键词：

controlled stress theometer; fruit juice concentrate; Newtonian; viscosity;

D O I：

10.1111/j.1365-2621.2004.00897.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The rheological behavior of sour pomegranate juice prepared from fresh pomegranate was determined. The flow behavior of the juice and modeling of the data using flow equations, in particular effect of soluble solids concentration and temperature on flow behavior was also described. It was found that at higher temperatures the viscosity decreases and at higher concentration the viscosity increases. The activation energy values increased with the soluble solid concentration. A single equation was also formulated to show the combined effect of soluble solids and temperature.

引用

页码：223 / 227

页数：5

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