Rheological Behaviour of Bentonite—Apple Juice Dispersions

1994-2
Dik, Tunay
Özilgen, Mustafa
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.

Citation Formats
T. Dik and M. Özilgen, “Rheological Behaviour of Bentonite—Apple Juice Dispersions,” LWT - Food Science and Technology, vol. 27, no. 1, pp. 55–58, 1994, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/88530.