Some physical properties of tamarind (Tamarindus indica L.) juice concentrates.

Manohar, B. and Ramakrishna, P. and Udaya Sankar, K. (1991) Some physical properties of tamarind (Tamarindus indica L.) juice concentrates. Journal of Food Engineering, 13 (4). 241-258, 16 ref..

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Abstract

Flow properties of tamarind (Tamarindus indica L.) juice concentrates (TJC) were studied over a concn. range of 7-62Brix and a temp. range of 298-343 K, using a coaxial cylindrical viscometer. TJC showed Newtonian flow behaviour up to 19Brix and pseudoplastic nature at >23Brix, obeying the power law relationship. Flow behaviour index for a concentrate of 23Brix was 0.747, vs. 0.625 for TJC of 28-62Brix. TJC were more viscous than sucrose solutions, especially at higher concn. The activation energy of sucrose solutions, but not TJC, varied with concn. Other properties, e.g. b.p. elevation, specific heat and sp. gr. of tamarind juice and TJC were also determined. Effects of concn. and operating variables on these properties were studied and mathematical relationships proposed. B.p. elevation of tamarind juice was twice that of sucrose solutions at 50% solids and 150 mm Hg absolute pressure. The difference was less at lower concn. (<20% solids). Specific heat of tamarind juice was less than that of sucrose solutions at all concn. Sp. gr. of tamarind juice was approx. equal to that of sucrose solutions of same concn. [From En summ.]

Item Type:	Article
Uncontrolled Keywords:	FRUIT-JUICES; FRUITS-SPECIFIC; JUICES-; PHYSICAL-PROPERTIES; TAMARINDS-
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 14 Physical properties
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Jun 2011 04:45
Last Modified:	30 May 2012 10:59
URI:	http://ir.cftri.res.in/id/eprint/7982

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