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Rheological Behaviour of Bentonite—Apple Juice Dispersions
Date
1994-2
Author
Dik, Tunay
Metadata
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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.
Subject Keywords
Food Science
,
enthalpy-entropy compensation
,
concentrated orange juice
,
flow properties
,
temperature
,
stability
,
viscosity
,
proteins
,
storage
URI
https://hdl.handle.net/11511/88530
Journal
LWT - Food Science and Technology
DOI
https://doi.org/10.1006/fstl.1994.1012
Collections
Technical Vocational School of Higher Education, Article
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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.