SOLUBILIZATION AND RHEOLOGICAL BEHAVIOR OF RAISIN SUSPENSIONS

Date

1994-01-01

Author

PEKYARDIMCI, S
OZILGEN, M

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Solubilization of raisins is the first step in the production of raki or similar anise flavoured spirits. It is a two-phase process. Components in direct contact with water dissolve at a constant rate in the first phase. The rates of the first phase and final amounts of the solubilized components increase with temperature and stirring rate and decrease with particle size and volume of dissolving water. In the second phase of the solubilization phenomena, the driving force was the deviation of the solubilized solids contents from the finally attainable value. A loose net-like structure was established in this phase; therefore, the mass transfer rates were not affected by the actual size of the particles.

Subject Keywords

Concentrated orange juice, Alcohol production, Flow properties, Fermentation, Parameters, Extracts, Beans

URI

https://hdl.handle.net/11511/65738

Journal

PROCESS BIOCHEMISTRY

DOI

https://doi.org/10.1016/0032-9592(94)85015-1

Collections

Department of Food Engineering, Article

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Citation Formats

S. PEKYARDIMCI and M. OZILGEN, “SOLUBILIZATION AND RHEOLOGICAL BEHAVIOR OF RAISIN SUSPENSIONS,” PROCESS BIOCHEMISTRY, pp. 465–473, 1994, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/65738.