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SOLUBILIZATION AND RHEOLOGICAL BEHAVIOR OF RAISIN SUSPENSIONS
Date
1994-01-01
Author
PEKYARDIMCI, S
OZILGEN, M
Metadata
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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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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.