The rheological behavior of concentrated orange juice

@inproceedings{Kar2014TheRB,
  title={The rheological behavior of concentrated orange juice},
  author={Fonti Kar and Mădălina Georgiana Albu Kaya},
  year={2014}
}
In the present study, the rheological behavior of commercial concentrated orange juice was reported. Thermo physical properties of concentrated orange juice such as density and viscosity variation with temperature and concentration are modeled. The concentrated orange juice (COJ) samples are assumed to be Newtonian fluids with a considerably high viscosity. The simple exponential power model fit well for the viscosity and concentration data. The exponential model described the effect of… CONTINUE READING

References

Publications referenced by this paper.
SHOWING 1-6 OF 6 REFERENCES

Meyve Suyu Üretim Teknolojisi, Gıda Teknolojisi Derneği Yayınları No:25

  • B. Cemeroğlu, F. Karadeniz
  • 2001
1 Excerpt

Meyve ve Sebzelerin Bileşimi ve Soğukta Depolanmaları, Gıda Teknolojisi Derneği Yayınları No:24

  • B. Cemeroğlu, A. Yemenicioğlu, M. Özkan
  • 2001
1 Excerpt

Effects of Temperature on the Physical Properties of pink guava juice at two different Concentrations

  • B. S. Zainal, R. AbdulRahman, A. B. Ariff, B. N. Saari, B. A. Asbi
  • Journal of Food Eng.,
  • 2000

M.,Ibarz, A.,1998, Density of Juice and Fruit Puree as a Function of Soluble Solids

  • A. Ramos
  • Content and Temperature,
  • 1998
1 Excerpt

Modeling of Thermophysical Properties of Sour Cherry Juice

  • L. Bayındırlı, O. Özsan
  • 1992
2 Excerpts

Flow Properties of Concantrated Juice at Low Temperature

  • M. A. Rao
  • Food Techology,
  • 1984

Similar Papers

Loading similar papers…