THE INFLUENCES OF TEMPERATURE AND SOLUBLE SOLID CONCENTRATION OF CLARIFIED FRUIT JUICES ON THE PHYSICAL PROPERTIES
Erkan Karacabey, Levent Bayindirli, Nevzat Artik
Страници: 199-209
Публикувана: 1 Jan 2013
Преглеждания: 764
Изтегляния: 92
Резюме: The effects of temperature and soluble solid concentration on physical properties of clarified fruit juices were investigated. Density and viscosity of the clarified fruit juices increased with increasing soluble solid content and decreased with decreasing temperature. The favorable effect of temperature on the heat capacities was observed; on the other hand the soluble solid content caused a decrease in it. Experimental data were fitted as functions of temperature and soluble solid content. Models being valid for all clarified fruit juices were achieved for density and viscosity with the correlation coefficients (R2) being higher than 0.90.
Ключови думи: clarified fruit juice; density; viscosity; heat capacity; soluble solid concentration; temperature
Цитирайте тази статия: Erkan Karacabey, Levent Bayindirli, Nevzat Artik. THE INFLUENCES OF TEMPERATURE AND SOLUBLE SOLID CONCENTRATION OF CLARIFIED FRUIT JUICES ON THE PHYSICAL PROPERTIES. Journal of International Scientific Publications: Agriculture & Food 1, 199-209 (2013). https://www.scientific-publications.net/en/article/1002952/
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