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CORRELATIONS FOR the CONSISTENCY COEFFICIENTS of APRICOT and PEAR PUREES
Author(s) -
ILICALI COSKAN
Publication year - 1985
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1985.tb00098.x
Subject(s) - pear , consistency (knowledge bases) , food science , mathematics , chemistry , horticulture , statistics , biology , discrete mathematics
Two correlations for the consistency coefficients of apricot and pear purees have been developed. the consistency coefficient for the apricot puree within the given experimental range can be represented as K = 3.7 × 10 −6e1500/T (%TS) 3.5 and for the pear puree, K = 3.1 × 10 −6e1500/T (%TS) 3 Experimental values obtained from the literature are compared with the predictions obtained using the above equations. the level of agreement is generally satisfactory. It is recommended that the consistency coefficients for fruit purees be determined at known dissolved solids and insoluble solids content.