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VISCOMETRIC BEHAVIOR OF GUAVA PUREES AND CONCENTRATES
Author(s) -
BREKKE J. E.,
MYERS A. L.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb09791.x
Subject(s) - viscometer , shear thinning , food science , chemistry , rheology , tube (container) , viscosity , chromatography , materials science , composite material
Guava purees and concentrates had flow characteristics of pseudoplastic fluids as determined with a tube viscometer. Puree treated with a pectinolytic enzyme could be concentrated significantly more than untreated puree.