Effects of bentonite combinations and gelatin on the rheological behaviour of bentonite - Apple juice dispersions
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, vol.29, no.7, pp.673-676, 1996 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 29 Issue: 7
- Publication Date: 1996
- Doi Number: 10.1006/fstl.1996.0104
- Journal Name: FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.673-676
- Middle East Technical University Affiliated: Yes
Abstract
Rheological behaviour of bentonite - apple juice suspensions were experimentally determined at 25 degrees C, within the shear rate range of 4.3 to 43.1 s(-1) with 0.90, 1.33 and 2.66 g/L bentonite mixtures and 0 to 0.25 g/L (on dry basis) gelatin concentrations The mixtures consisted of 100%, 80%, 60%, 40% 20% and 0% Ca-bentonite and balance Na-bentonite combinations. The experimental data were described with the power law as tau = K gamma(156). The consistency index was related to the calcium, sodium and gelatin concentrations as K = K-0 + K1CCaalpha, + K2CNabeta, + K3CGepsilon. (C) 1996 Academic Press Limited