Effects of bentonite combinations and gelatin on the rheological behaviour of bentonite - Apple juice dispersions


Dik T. , KATNAS S., OZILGEN M.

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, cilt.29, ss.673-676, 1996 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 29 Konu: 7
  • Basım Tarihi: 1996
  • Doi Numarası: 10.1006/fstl.1996.0104
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
  • Sayfa Sayıları: ss.673-676

Özet

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