EFFECT OF PECTIN CONTENT ON FLOW PROPERTIES OF MANGO PULP CONCENTRATES | Zendy

MANOHAR B. | Zendy; RAMAKRISHNA P. | Zendy; RAMTEKE R. S. | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

EFFECT OF PECTIN CONTENT ON FLOW PROPERTIES OF MANGO PULP CONCENTRATES

Author(s) -

MANOHAR B.,

RAMAKRISHNA P.,

RAMTEKE R. S.

Publication year - 1990

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.1745-4603.1990.tb00474.x

Subject(s) - pectin , pulp (tooth) , shear thinning , shear rate , materials science , brix , viscometer , rheology , shear stress , raw material , food science , chemistry , composite material , viscosity , organic chemistry , medicine , sugar , pathology

The effect of pectin on the flow properties of mango pulp concentrates was studied using a coaxial cylindrical viscometer in the temperature (T) range 303‐343°K. The variables were soluble solid content(C) 16‐30°Brix, pectin content (C pec , range 0.0323‐0.0349 dry wt fraction) for the shear rate (γ) range 9.0‐250 s ‐1 . Mango pulp concentrates behaved as pseudoplastic fluids in the entire pectin content range with a flow behaviour index of 0.286. A model relating shear stress (s̀) with the above variables is presented:

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research