DENSITY AND VISCOSITY OF GRAPE JUICE AS A FUNCTION OF CONCENTRATION AND TEMPERATURE

被引：37

作者：

BAYINDIRLI, L

机构：

[1] Food Engineering Department, Middle East Technical University, Ankara

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1993年 / 17卷 / 02期

关键词：

D O I：

10.1111/j.1745-4549.1993.tb00231.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this work was to derive multiparameter models for predicting density and viscosity of grape juice as a function of concentration and temperature. The experimental data of density and viscosity of grape juice at different concentrations and temperatures were utilized to derive the multiparameter models. The derived models satisfactorily represented the variation of density and viscosity of grape juice in the concentration and temperature ranges 19-35-degrees-Brix, 20-80C, respectively.

引用

页码：147 / 151

页数：5

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