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MATHEMATICAL ANALYSIS of VARIATION of DENSITY and VISCOSITY of APPLE JUICE WITH TEMPERATURE and CONCENTRATION
Author(s) -
BAYINDIRLI L.
Publication year - 1992
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1992.tb00190.x
Subject(s) - viscosity , chemistry , sugar , food science , brix , fruit juice , thermodynamics , physics
The effect of temperature and concentration on some of the thermophysical properties of apple juice was studied. Density and viscosity of apple juice at different sugar concentrations and temperature were utilized to derive a muitiparameter model. the derived model satisfactorily represented the variation of density and viscosity of apple juice in the concentration and temperature ranges 14‐39° Brix, 20‐80C, respectively.