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

Date

1992-01-01

Author

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.

Subject Keywords

Food Science, General Chemistry, General Chemical Engineering

URI

https://hdl.handle.net/11511/51120

Journal

JOURNAL OF FOOD PROCESSING AND PRESERVATION

DOI

https://doi.org/10.1111/j.1745-4549.1992.tb00190.x

Collections

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.