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
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
收藏
页码:179 / 190
页数:12
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