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RHEOLOGY OF APRICOT PUREE: CHARACTERIZATION OF FLOW
Author(s) -
DURAN L.,
COSTELL E.
Publication year - 1982
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1982.tb00876.x
Subject(s) - thixotropy , rheology , yield (engineering) , characterization (materials science) , materials science , flow (mathematics) , mathematics , biological system , composite material , nanotechnology , geometry , biology
Complete characterization of flow of apricot puree is obtained by evaluation and quantification of thixotropy, measurement and calculation of yield stress, and application of selected mathematical models. Additionally, a structural model is tested. Apricot puree is slightly thixotropic, exhibiting a definite yield stress and obeying the Herschel‐Bulkley equation, Information related to structural characteristics is obtained by applying the Michaels and Bolger model to experimental rheological data.