Rheological Behaviour of Bentonite—Apple Juice Dispersions

1994-2
Dik, Tunay
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Rheological behavior of the bentonite-apple juice suspensions were experimentally determined within the range of the industrial clarification processes: shear rate 4.3 to 43.1 s-1, pH 4.0-5.0, temperature 10-50°C, bentonite concentration 0.66-2.66 g/L. The experimental data were described with the power law as: τ = Kγ1.56. Temperature effects on the consistency index K agreed with the Arrhenius expression. Although no trend was observed in variation of the Arrhenius model constants with bentonite concentration, these parameters agreed with the frequency factor-activation energy compensation relation.
Food Science, enthalpy-entropy compensation, concentrated orange juice, flow properties, temperature, stability, viscosity, proteins, storage
https://hdl.handle.net/11511/88530
LWT - Food Science and Technology
Technical Vocational School of Higher Education, Article

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Citation Formats
T. Dik, “Rheological Behaviour of Bentonite—Apple Juice Dispersions,” LWT - Food Science and Technology, pp. 55–58, 1994, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/88530.
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