Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate

Modelling the rheological behaviour of enzyme clarified lime (Citrus aurantifolia L.) juice concentrate

The rheological behaviour of enzyme clarified Lime (Citrus aurontifolia L.) juice was studied as a function of the total soluble solid (TSS) content (7.3-55.7°Brix), corresponding water activity (aw) (0.985-0.831) at different temperatures (20-80oC) using co-axial controlled stress rheometer. The rh...

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Bibliographic Details
Main Authors: Shringari Subramanyaiah MANJUNATHA, Pakalapati Srinivasa RAJU, Amrindar Singh BAWA
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2012-10-01
Series:Czech Journal of Food Sciences
Subjects:
combined effect
power law model
exponential model
rheology
viscosity
arrhenius equation
activation energy
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201205-0009_modelling-the-rheological-behaviour-of-enzyme-clarified-lime-citrus-aurantifolia-l-juice-concentrate.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201205-0009_modelling-the-rheological-behaviour-of-enzyme-clarified-lime-citrus-aurantifolia-l-juice-concentrate.php

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