| Titles |
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English :
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Rheological Properties of Apricot Jam Through Piping
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Arabic :
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دراسة الخواص الريولوجية لمربى المشمش أثناء الضخ
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| Abstract |
The rheological behavior of apricot jam puree was completely determined from (9.3 - 232.5 sec-1) shear rate, total soluble solids content (45, 55, and 65 wt %) and temperature (30-80ºC), 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. Determination of friction factors Reynolds number of pseudoplastic fluids was necessary to predict the optimum economic pipe diameter.
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| Publication year |
2009
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| Pages |
17-35
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| Organization Name |
Food Technology Research Institute (FTRI)
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| City |
Cairo
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| serial title |
TESCE, The Transactions of the Egyptian Society of Chemical Engineers
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| Author(s) from ARC |
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| External authors (outside ARC) |
سعد مطلق بوسمري
2 الهيئة العامة للتعليم التطبيقى والتدريب، الكويت
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| Publication Type |
Journal
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