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Rheological behaviour of clarified mango juice concentrates.

Iboyaima Singh, N. and Eipeson, W. E. (2000) Rheological behaviour of clarified mango juice concentrates. Journal of Texture Studies, 31 (3). 287-295, 17 ref..

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Abstract

Rheological behaviour of clarified mango juice was measured at temp. 15-85C and concn. 15-66 Brix, using a rotoviscometer. Mango juice free of pectin and pulp behaved as a Newtonian fluid, while the effect of temp. could be described by an Arrhenius-type equation. Activation energy for viscous flow was in the range of 1.64-8.44 kcal/g mol, depending on concn. The effect of concn. was modelled better by an exponential relationship than a power-law relationship. Simple equations are proposed for describing the combined effect of temp. and soluble solids content on juice viscosity.

Item Type: Article
Uncontrolled Keywords: CONCENTRATION-; FRUIT-JUICES; RHEOLOGICAL-PROPERTIES; TEMPERATURE-; MANGO-JUICES; TEMP.-
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Divisions: Fruit and Vegetable Technology
Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jun 2011 11:32
Last Modified: 07 May 2012 05:09
URI: http://ir.cftri.com/id/eprint/7670

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