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Effect of pectin content on flow properties of mango pulp concentrates.

Manohar, B. and Ramakrishna, P. and Ramteke, R. S. (1990) Effect of pectin content on flow properties of mango pulp concentrates. Journal of Texture Studies, 21 (2). pp. 179-190.

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Abstract

The effect of pectin on the flow properties of mango pulp concentrates was studied using a coaxial cylindrical viscometer in the temperature (TI range 303- 343°K. The variables were soluble solid content(C) 16--30"Brix, pectin content (C,,,, range 0.0323-0.0349 dry wt fraction) for the shear rate (+) range 9.0- 250 s-'. Mango pulp concentrates behaved as pseudoplastic fluids in the entire pectin content range with a j o w behaviour index of 0.286. A model relating shear stress (u) with the above vnriabtes is presented

Item Type: Article
Uncontrolled Keywords: pectin, flow properties, mango pulp concentrate
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 11:07
Last Modified: 26 May 2016 11:07
URI: http://ir.cftri.com/id/eprint/3965

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