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

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Atıf İçin Kopyala

BAYINDIRLI L.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.16, sa.1, ss.23-28, 1992 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 16 Sayı: 1
• Basım Tarihi: 1992
• Doi Numarası: 10.1111/j.1745-4549.1992.tb00190.x
• Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.23-28
• Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

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.