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Rheological behaviour of clarified banana juice: Effect of temperature and concentration.

Khalil, K. E. and Ramakrishna, P. and Nanjundaswamy, A. M. and Patwardhan, M. V. (1989) Rheological behaviour of clarified banana juice: Effect of temperature and concentration. Journal of Food Engineering, 10 (3). pp. 231-240.

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Abstract

The flow behaviour of concentrated (depectinized) banana juice was determined over a wide range of temperatures (30- 70°C) and concentrations (20-79. TBrix), using a coaxial cylinder viscometer. The results indicated that depectinized clar@ed and filtered banana juice behaves as a Newtonian @id at all these concentrations. The effect of temperature on the viscosity of the different concentrates followed an Arrhenius-type relationship. The activation energy for viscous flow was in the range 5.99-1846 kcal g-mol-‘, depending on the concentration. The influence of temperature on the viscosity was more pronounced at higher concentration. The effect of concentration on viscosity followed a power-law relationship at the temperatures used. The rheological constants for the Arrhenius and power-law models were determined.

Item Type: Article
Uncontrolled Keywords: Bananas, rheological properties, banana juice concentrates, temperatures, concentrations.
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 04:42
Last Modified: 28 Dec 2011 09:49
URI: http://ir.cftri.com/id/eprint/5248

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