| Titles |
|
English :
|
Rheological Properties of Apricot Jam Through Piping
|
|
| Abstract |
The rheological behavior of apricot jam puree was completely determined
from (9.3 - 232.5 S·I) shear rate, total soluble solids content (45, 55, and 65 wt %)
and temperature (3D-80°C), using a Brookfield digital rheometer. Dependence of
"
apparent viscosity on concentration of apricot puree was described by two models,
power law model and exponential modeL The effect of temperature on the apparent
viscosity was described by Arrhenius law. Detennination of friction factorReynolds
number correlation of pseudoplastic fluids was necessary to predict the
optimum economic pipe diameter.
|
| Publication year |
2009
|
| Pages |
17-35
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| Author(s) from ARC |
|
| Publication Type |
Journal
|