- Tytuł:
- Effect of temperature and concentration on rheological properties of beetroot juice
- Autorzy:
-
Kobus, Z.
Nadulski, R.
Guz, T.
Kamińska, I. - Powiązania:
- https://bibliotekanauki.pl/articles/297841.pdf
- Data publikacji:
- 2014
- Wydawca:
- Uniwersytet Warmińsko-Mazurski w Olsztynie
- Tematy:
-
beetroot juice
rheological properties
viscosity - Opis:
- The rheological behaviour of beetroot juice as a function of soluble solid content (from 10oBx to 50oBx) at a wide range of temperatures (from 10oC to 60 oC) was studied. The measurements were made using rotational rheometer (Brookfield Engineering Laboratories: model LVDV-II+ PRO). The investigation showed that the beetroot juice was Newtonian in behaviour and the viscosity was changed from 0.77 mPa s to 28.4 mPa s. The Arrhenius-Guzman equation was used to calculate the values of flow activation energy. In order to evaluate the influence of soluble solid content two models were applied: the power law and exponential equation. A new equation was proposed to express the combined effect of temperature and concentration on beetroot juice viscosity.
- Źródło:
-
Technical Sciences / University of Warmia and Mazury in Olsztyn; 2014, 17(1); 67-76
1505-4675
2083-4527 - Pojawia się w:
- Technical Sciences / University of Warmia and Mazury in Olsztyn
- Dostawca treści:
- Biblioteka Nauki
Artykuł