EFFECT OF PECTIN CONTENT ON FLOW PROPERTIES OF MANGO PULP CONCENTRATES

被引：20

作者：

MANOHAR, B

RAMAKRISHNA, P

RAMTEKE, RS

机构：

[1] Central Food Technological Research Institute, Mysore

来源：

JOURNAL OF TEXTURE STUDIES | 1990年 / 21卷 / 02期

关键词：

D O I：

10.1111/j.1745-4603.1990.tb00474.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of pectin on the flow properties of mango pulp concentrates was studied using a coaxial cylindrical viscometer in the temperature (T) range 303‐343°K. The variables were soluble solid content(C) 16‐30°Brix, pectin content (Cpec, range 0.0323‐0.0349 dry wt fraction) for the shear rate (γ) range 9.0‐250 s‐1. Mango pulp concentrates behaved as pseudoplastic fluids in the entire pectin content range with a flow behaviour index of 0.286. A model relating shear stress (s̀) with the above variables is presented: Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：179 / 190

页数：12

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