Rheological behaviour of clarified banana juice: effect of temperature and concentration
1989
Khalil, K.E. | Ramakrishna, P. | Nanjundaswamy, A.M. | Patwardhan, M.V.
The flow behaviour of concentrated (depectinized) banana juice was determined over a wide range of temperatures (30-70 degrees C) and concentrations (20-79.7 degree Brix), using a coaxial cylinder viscometer. The results indicated that depectinized clarified and filtered banana juice behaves as a Newtonian fluid at all these concentrations. The effect of temperature on the viscosity of the different concentrates followed an Arrhenius-type relationship. The activation energy for viscous flow was in the range 5.99-18.66 kcal g-mol-1, depending on the concentration. The influence of temperature on the viscosity, was more pronounced at higher concentration. The effect of concentration on viscosity followed a power-law relationship at the temperatures used The rheological constants for the Arrhenius and power-law models were determined The combined effect of temperature and concentration (20-57 degrees Brix only) on the coefficient of dynamic viscosity can be represented by a single equation: n = 2.85 X 10(-11) C2.5 exp (3016/T).
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