FLOW PROPERTIES OF BABACO (CARICA-PENTAGONA) PUREES AND CONCENTRATES

被引：11

作者：

CASTALDO, D

PALMIERI, L

VOI, AL

COSTABILE, P

机构：

[1] EXPTL STN FOOD PRESERVING IND PARMA,ANGRI SECT,DEPT FOOD ENGN,ANGRI,ITALY

[2] EXPTL STN FOOD PRESERVING IND PARMA,ANGRI SECT,DEPT WASTE WATER,ANGRI,ITALY

来源：

JOURNAL OF TEXTURE STUDIES | 1990年 / 21卷 / 03期

关键词：

D O I：

10.1111/j.1745-4603.1990.tb00479.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A power law model describes adequately the rheological behaviour of Babaco purees and concentrates while a Herschel‐Bulkley model describes concentrates only. A single equation ηa=α x cβ x exp (Ea/RT), combining the effects of temperature and concentration on apparent viscosity (ηa100), was used to describe rheological behaviour. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：253 / 264

页数：12

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