Khalil, K. E. and Ramakrishna, P. and Nanjundaswamy, A. M. and Patwardhan, M. V. (1989) Rheological behaviour of clarified banana juice: Effect of temperature and concentration. Journal of Food Engineering, 10 (3). pp. 231-240.
![[thumbnail of Journal_of_Food_Engineering,_Volume_10,_Issue_3,_1989,_Pages_231-240.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "Journal_of_Food_Engineering,_Volume_10,_Issue_3,_1989,_Pages_231-240.pdf")
PDF
Journal_of_Food_Engineering,_Volume_10,_Issue_3,_1989,_Pages_231-240.pdf
Restricted to Registered users only
Download (540kB)
Abstract
The flow behaviour of concentrated (depectinized) banana juice was
determined over a wide range of temperatures (30- 70°C) and concentrations
(20-79. TBrix), using a coaxial cylinder viscometer. The results indicated
that depectinized clar@ed and filtered banana juice behaves as a
Newtonian @id at all these concentrations. The effect of temperature on
the viscosity of the different concentrates followed an Arrhenius-type relationship.
The activation energy for viscous flow was in the range
5.99-1846 kcal g-mol-‘, depending on the concentration. The influence
of temperature on the viscosity was more pronounced at higher concentration.
The effect of concentration on viscosity followed a power-law
relationship at the temperatures used. The rheological constants for the
Arrhenius and power-law models were determined.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Bananas, rheological properties, banana juice concentrates, temperatures, concentrations. |
| Subjects: | 600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 15 Jun 2011 04:42 |
| Last Modified: | 28 Dec 2011 09:49 |
| URI: | http://ir.cftri.res.in/id/eprint/5248 |
Actions (login required)
- View Item