RHEOLOGY OF CLARIFIED FRUIT JUICES .2. BLACK-CURRANT JUICES

被引：62

作者：

IBARZ, A

PAGAN, J

MIGUELSANZ, R

机构：

[1] Department de Tecnologia d'Aliments, Escola Tècnica Superior D'Enginyeria Agrària, 25006 Lleida, Av. Rovira Roure

来源：

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

关键词：

D O I：

10.1016/0260-8774(92)90040-D

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The rheological behaviour of depectinized blackcurrant juice was measured at a wide range of temperatures (5-60-degrees-C) and concentrations (35-64.5-degrees-Brix), using a concentric cylinder viscometer. The results indicated that depectinized clarified blackcurrant juice behaves as a Newtonian fluid. The effect of temperature can be described by an Arrhenius-type equation. The activation energy for viscous flow was in the range 4.55-10.57 kcal/g mol, depending on the concentration. The effect of concentration can be described by two types of equation, power-law and exponential. Finally, an equation for the dependence of dynamic viscosity on temperature and water activity was developed: eta = 2.13 x 10(-5) (a(w))-17.6 exp(3380/T).

引用

页码：63 / 73

页数：11

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