Effects of Bentonite Combinations and Gelatin on the Rheological Behaviour of Bentonite – Apple Juice Dispersions

Date

1996-11

Author

Dik, Tunay
Özilgen, Mustafa

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Rheological behaviour of bentonite – apple juice suspensions were experimentally determined at 25°C, within the shear rate range of 4.3 to 43.1 s−1with 0.90, 1.33 and 2.66 g/L bentonite mixtures and 0 to 0.25 g/L (on dry basis) gelatin concentrations. The mixtures consisted of 100%, 80%, 60%, 40% 20% and 0% Ca-bentonite and balance Na-bentonite combinations. The experimental data were described with the power law as τ =Kγ.1.56. The consistency index was related to the calcium, sodium and gelatin concentrations asK=K0+K1CαCa+K2CßNa+K3CϵG.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/88527

Journal

LWT - Food Science and Technology

DOI

https://doi.org/10.1006/fstl.1996.0104

Collections

Technical Vocational School of Higher Education, Article

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Citation Formats

T. Dik and M. Özilgen, “Effects of Bentonite Combinations and Gelatin on the Rheological Behaviour of Bentonite – Apple Juice Dispersions,” LWT - Food Science and Technology, pp. 673–676, 1996, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/88527.