MATHEMATICAL-ANALYSIS OF VARIATION OF DENSITY AND VISCOSITY OF APPLE JUICE WITH TEMPERATURE AND CONCENTRATION

被引：16
|
作者：
BAYINDIRLI, L
机构：
[1] Food Engineering Department, Ankara
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1992年 / 16卷 / 01期
关键词：
D O I：
10.1111/j.1745-4549.1992.tb00190.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of temperature and concentration on some of the thermophysical properties of apple juice was studied. Density and viscosity of apple juice at different sugar concentrations and temperature were utilized to derive a multiparameter model. The derived model satisfactorily represented the variation of density and viscosity of apple juice in the concentration and temperature ranges 14-39-degrees-Brix, 20-80 C, respectively.
引用
收藏
页码：23 / 28
页数：6
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