Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Mathematical models for the prediction of rheological parameters of Brazilian concentrated orange juices
Author: Berto, MI
Silveira, V
Vitali, AA
Abstract: The combined effect of temperature and composition on concentrated orange juice flow properties was determined. This information is important for applications. in engineering design calculations, such as the sizing of the equipment involved in the juice processing. Published data were used to fit the mathematical models for predicting the flow behaviour and consistency indexes. The parameter adjustment was done according to Arrhenius-type relationship and the fitted functions presented correlation coefficients of >0.92. The new models were fitted according to the following experimental data ranges of soluble solids content, temperature, pulp content and shear rate of 50 to 65 degreesBrix, -19 to 30degreesC, 0 to 11% v/v of pulp content, 0 to 1700 s(-1), respectively.
Subject: concentrated orange juice
apparent viscosity
mathematical model
Country: Índia
Editor: Assn Food Scient Techn India
Rights: fechado
Date Issue: 2003
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.