DENSITY AND VISCOSITY OF GRAPE JUICE AS A FUNCTION OF CONCENTRATION AND TEMPERATURE

1993-01-01
Bayındırlı, Levent A.
Show full item record
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
378
views
0
downloads
The purpose of this work was to derive multiparameter models for predicting density and viscosity of grape juice as a function of concentration and temperature.
Food Preservation , Grape Juice , Density , Temperature, Food Composition
https://hdl.handle.net/11511/56685
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Department of Food Engineering, Article

Suggestions

DRYING BEHAVIOR OF HONEY-STARCH MIXTURES
Yener, Meryem Esra; OZILGEN, M (Wiley, 1987-07-01)
Drying behavior of honey‐starch mixtures at constant external conditions were studied. Mixtures with 0, 10, 20, 30, and 40% starch and the balance in honey were coated on aluminum plates at 0.25 mm thickness and dried in a laboratory oven at 60°, 70°, and 80°C. A mass transfer model with two falling rate periods was developed. In the first falling rate period, mass transfer coefficient was a linear function of moisture content. It was a constant in the second falling rate period. Mass transfer coefficients ...
Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends
Arslan, Elif; Esin, Ali; Yener, Esra; Department of Food Engineering (2003)
The aim of this study was to determine the rheological properties of tahin/pekmez blends at different tahin concentrations (20-32%) and temperatures (35-65 C) by using a concentric cylinder rotational viscometer. Samples were sheared with seven different rotational speeds at an increasing order. The shear rates (0.75-63.9 s-1) were calculated by the Power-law Approximation method. Tahin/pekmez blends were found to exhibit non-Newtonian, shear thinning behavior at all temperatures and tahin concentrations. T...
KINETIC COMPENSATION DURING HOMOGENEOUS AND HETEROGENEOUS NUCLEATION OF ICE IN AQUEOUS SYSTEMS
OZILGEN, S; OZILGEN, M; REID, DS (Elsevier BV, 1994-01-01)
Homogeneous and heterogeneous nucleation rates of ice in aqueous systems are described in the literature with the equation J = A exp (B tau). There are a very large number of published data available for variation of the constants A and B with experimental conditions. Results of this study show that the parameters obtained in the experiments with differential scanning calorimeter and the microscopic technique may be described separately with an empirical compensation equation of the form In A = aB + b. The ...
Heat transfer during frying of potato slices
Şahin, Serpil; Bayindirli, L (Elsevier BV, 1999-01-01)
The convective heat transfer coefficient during deep-fat-frying of potatoes was determined at different temperatures. The temperature, 0.1 cm below the top and bottom surfaces of a 0.05 x 0.05 x 0.005 m potato sample was monitored over rime. The thermal conductivity and specific heat of the sample were expressed as a function of rime, and the data were analyzed using the heat transfer equation with an explicit finite difference method. Crust formation occurred primarily at the bottom surface of the potato s...
Thermal and chemical inactivation of lactococcal bacteriophages
BUZRUL, Sencer; OZTURK, Pinar; Alpas, Hami; AKÇELİK, Mustafa (Elsevier BV, 2007-01-01)
Ten lactococcal bacteriophages in M 17 broth were treated by heat (72 degrees C, 15 min and 90 degrees C, 5 min), ethanol and isopropanol at concentrations of 10%, 50%. 75% and 100% (v/v). The heat treatments were not sufficient to inactivate all the bacteriophages studied whereas ethanol, which was also more efficient biocide than isopropanol, at a concentration of 75% could inactivate all the phages in I min. The 50% and 75% of ethanol were more effective than 100%, which was also observed for isopropanol...
Citation Formats
L. A. Bayındırlı, “DENSITY AND VISCOSITY OF GRAPE JUICE AS A FUNCTION OF CONCENTRATION AND TEMPERATURE,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, pp. 147–151, 1993, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/56685.
METU IIS - Integrated Information Service open@metu.edu.tr