Density and viscosity of Malus floribunda juice as a function of concentration and temperature

被引：44

作者：

Cepeda, E

Villaran, MC

机构：

[1] Univ Basque Country, Fac Farm, Dept Ingn Quim, Vitoria 01006, Gasteiz, Spain

[2] Fdn LEIA CDT, Minano 01510, Alava, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 1999年 / 41卷 / 02期

关键词：

D O I：

10.1016/S0260-8774(99)00077-1

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Density for cloudy and depectinised juice of Malus floribunda was determined in a concentration range from 17 to 70 degrees Brix at 25 degrees C. Density values were similar to the ones of common apple and were linearly correlated with soluble solids concentration. The influence of temperature and concentration on the rheological behaviour of depectinised juice of Malus floribunda has been studied in a temperature range from 10 degrees C to 60 degrees C, and concentrations between 40 and 70 degrees Brix. The depectinised juice has Newtonian behaviour and viscosity variation with temperature following the Arrhenius-Guzman equation, with activation energy values between 26.6 and 64.8 kJ gmol(-1). A relationship between viscosity, temperature and soluble solids concentration has been proposed. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：103 / 107

页数：5

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