Rheological properties of Babolsar sugarcane syrup

Rheological properties of Babolsar sugarcane syrup

Investigating the physicochemical and rheological properties of sugar syrups is important in specifying their usage in the food and beverage industries. In this study, some of the physicochemical properties of sugarcane syrup (72 °Brix at 25 ℃), including specific gravity, ash content, sugar content...

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Bibliographic Details
Main Authors: Samaneh Khalili, Akram Sharifi, Marziyeh Hajiaghaei, Seyed Ali Mortazavi
Format: Article
Language:English
Published: University of Tehran 2022-06-01
Series:Journal of Food and Bioprocess Engineering
Subjects:
sugarcane syrup
rheological properties
power-law model
mitchka method
activation energy
Online Access:https://jfabe.ut.ac.ir/article_87177.html

Internet

https://jfabe.ut.ac.ir/article_87177.html

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