Journal ArticleDOI
Effect of temperature on viscosity of fruit juices and purees
TLDR
In this paper, the viscosities of selected fruit juices and purees were measured with a coaxial-cylinder viscometer in the temperature range 20-70°C.Abstract:
SUMMARY: The viscosities of selected fruit juices and purees were measured with a coaxial-cylinder viscometer in the temperature range 20–70°C. Depectinized apple juice and Concord grape juice were Newtonian fluids at all concentrations and their viscosity decreased considerably at higher temperatures. Cloudy apple and orange juices changed from Newtonian to pseudoplastic at concentrations higher than 50 and 20° Brix. respectively. Temperature had a smaller effect on viscosity of cloudy juices than of clear juices. The apparent viscosity of fruit purees (pseudoplastic fluids) decreased slightly at higher temperatures. The activation energy for flow increased with the juice concentration and decreased with the presence of suspended particles in the fruit product. The data and conclusions are useful in the design and operation of efficient food-processing equipment.read more
Citations
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Journal ArticleDOI
Applicability of rheological models to the interpretation of flow and processing behaviour of fluid food products.
TL;DR: This review is concerned with the non-Newtonian behaviour of selected fluid food products and, in particular, with the applicability of the power law.
Journal ArticleDOI
Rheology of liquid foods ‐ a review
TL;DR: In this article, the authors classified liquid foods under various types of rheological behavior: Newtonian, pseudoplastic, shear thickening, thixotropic, and viscoelastic.
Journal ArticleDOI
Thermophysical Properties of Clarified Apple Juice as a Function of Concentration and Temperature
TL;DR: In this paper, the effect of concentration and temperature on thermophysical properties of clarified apple juice was studied, including density, viscosity, specific heat, and thermal conductivity.
Journal ArticleDOI
Ultrasound pasteurization: the effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922.
S.Z. Salleh-Mack,J.S. Roberts +1 more
TL;DR: Overall, ultrasound increased the sensitivity of E. coli to thermal inactivation, and the lower pH environment resulted in E. Escherichia coli having less resistance to sonication.
Journal ArticleDOI
Rheological properties of fluid fruit and vegetable puree products: compilation of literature data
TL;DR: In this article, the results of more than 10 materials are presented, concerning the reported ranges of variation of Consistency Coefficient and Flow Behavior Index, together with the corresponding ranges of variations of concentration and temperature.