Predicting the flow properties of food suspensions of plant origin
1987
Rao, M.A.
A technical review discusses the flow properties of plant food suspensions (PFS) (e.g., applesauce, tomato and orange juice concentrates, baby foods) in terms of the influence of temperature, concentration, the suspending medium, and the suspended solids, emphasizing studies based on the physiochemical approach. Topics include: rheological models for PFS; the rheological behavior of non-food suspensions; the characteristics of PFS regarding temperature and concentration effects; and characteristics associated with the modeling of the apparent viscosity of PFS, with considerations given to the quantitative interactions between serum viscosity and pulp content and between temperature and pulp content. The values of various constants in 10 equations are discussed. (WZ)
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