Rheology of clarified cherry juices

被引：58

作者：

Giner, J

Ibarz, A

Garza, S

XhianQuan, S

机构：

[1] UNIV LLEIDA,ESCOLA TECN SUPER ENGN AGRARIA,DEPT TECNOL ALIMENTS,LLEIDA 25198,SPAIN

[2] ZHEJIANG AGR UNIV,DEPT FOOD SCI,HANGZHOU,ZHEJIANG,PEOPLES R CHINA

来源：

JOURNAL OF FOOD ENGINEERING | 1996年 / 30卷 / 1-2期

关键词：

D O I：

10.1016/S0260-8774(96)00015-5

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The rheological behaviour of cherry juices with different soluble solids content (22-74 degrees Brix) was studied at a wide range of temperatures (5-70 degrees C) using a concentric cylinder viscometer. The results indicated that these juices behave as Newtonian fluids. The effect of temperature on their viscosity can be described by means of an Arrhenius-type equation. Depending on soluble solids, the activation energies for viscous flow vary from 3.44 to 14.6 kcal . mol(-1). The. effect of soluble solids on viscosity can be described by an exponential equation. Experimental data were fitted to several models in order to describe the combined effect of temperature and soluble solids content. The equation below was found to be the best to describe the combined effect of temperature and soluble solids content on the dynamic viscosity. Copyright (C) 1996 Elsevier Science Limited

引用

页码：147 / 154

页数：8

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