MATHEMATICAL-ANALYSIS OF VARIATION OF DENSITY AND VISCOSITY OF APPLE JUICE WITH TEMPERATURE AND CONCENTRATION

1992-01-01
Bayındırlı, Levent A.
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The effect of temperature and concentration on some of the thermophysical properties of apple juice was studied. Density and viscosity of apple juice at different sugar concentrations and temperature were utilized to derive a multiparameter model. The derived model satisfactorily represented the variation of density and viscosity of apple juice in the concentration and temperature ranges 14-39-degrees-Brix, 20-80 C, respectively.
Food Science, General Chemistry, General Chemical Engineering
https://hdl.handle.net/11511/51120
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Department of Food Engineering, Article

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Citation Formats
L. A. Bayındırlı, “MATHEMATICAL-ANALYSIS OF VARIATION OF DENSITY AND VISCOSITY OF APPLE JUICE WITH TEMPERATURE AND CONCENTRATION,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, pp. 23–28, 1992, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/51120.
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