RHEOLOGY OF CLARIFIED FRUIT JUICES .1. PEACH JUICES

被引：46

作者：

IBARZ, A ^{[1
]}

GONZALEZ, C ^{[1
]}

ESPLUGAS, S ^{[1
]}

VICENTE, M ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD ENGINEERING | 1992年 / 15卷 / 01期

关键词：

D O I：

10.1016/0260-8774(92)90039-9

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In this work, the rheological behaviour of clarified and depectinated peach juice is studied. Peach juices free of pectin and pulp behave as Newtonian fluids. The effect of temperature and concentration on the viscosity of these juices is examined. The temperature effect was studied at 10 different temperatures between 5 and 60-degrees-C. Finally, an equation describing the combined effect of temperature and concentration on the viscosity is given.

引用

页码：49 / 61

页数：13

共 12 条

[1] COSTELL E, 1982, REV AGROQUIM TECNOL, V22, P80
[2] COSTELL E, 1982, REV AGROQUIM TECNOL, V22, P381
[3] COSTELL E, 1982, REV AGROQUIM TECNOL, V22, P539
[4] VISCOSITY AS AFFECTED BY VARIOUS CONSTITUENTS OF TOMATO JUICE
FODA, YH
MCCOLLUM, JP
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (04) : 333 - &
[5] IBARZ A, 1987, Journal of Food Engineering, V6, P269, DOI 10.1016/0260-8774(87)90014-8
[6] RHEOLOGICAL BEHAVIOUR OF APPLE JUICE AND PEAR JUICE AND THEIR CONCENTRATES.
Ibarz, A.
Vicente, M.
Graell, J.
[J]. Journal of Food Engineering, 1987, 6 (04) : 257 - 267
[7] RHEOLOGY OF LIQUID FOODS - REVIEW
RAO, MA
[J]. JOURNAL OF TEXTURE STUDIES, 1977, 8 (02) : 135 - 168
[8] RAO MA, 1984, FOOD TECHNOL-CHICAGO, V38, P113
[9] RAO MA, 1986, ENG PROPERTIES FOODS
[10] EFFECT OF TEMPERATURE ON VISCOSITY OF FRUIT JUICES AND PUREES
SARAVACOS, GD
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (02) : 122 - +

← 1 2 →