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


BAYINDIRLI L.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.16, ss.23-28, 1992 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 16 Konu: 1
  • Basım Tarihi: 1992
  • Doi Numarası: 10.1111/j.1745-4549.1992.tb00190.x
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Sayfa Sayıları: ss.23-28

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.