- Tytuł:
- Rheological behaviour of enzyme clarified Indian gooseberry juice
- Autorzy:
-
Manjuantha, S.S.
Raju, P.S.
Bawa, A.S. - Powiązania:
- https://bibliotekanauki.pl/articles/26330.pdf
- Data publikacji:
- 2012
- Wydawca:
- Polska Akademia Nauk. Instytut Agrofizyki PAN
- Opis:
- The rheological behaviour of enzyme clarified depectinated Indian gooseberry juice and its concentrate was studied as a function of total soluble solids concentration in the range of 8.2 to 35.9°Bx and temperatures from 20 to 80°C using coaxial controlled stress rheometer up to a shear rate of 600 s-1. The results indicated that the enzyme clarified gooseberry juice behaves like a Newtonian fluid with a viscosity ranging from 3.92 to 7.94 mPa s. The effect of temperature on viscosity of different concentration of juice was described by an Arrhenius type relationship (R >0.99). The activation energy for viscous flow was found to be in the range 4.34 to 5.37 KJ mol-1 depending upon the concentration of the juice. The activation energy of viscous flow on concentration was modeled by exponential equation (R>0.99). The effect of concentration on viscosity followed an exponential type relationship (R>0.98) at the temperature used.
- Źródło:
-
International Agrophysics; 2012, 26, 2
0236-8722 - Pojawia się w:
- International Agrophysics
- Dostawca treści:
- Biblioteka Nauki
Artykuł