Density and viscosity of Malus floribunda juice as a function of concentration and temperature

E. Cepeda; M. C. Villarán

doi:10.1016/S0260-8774(99)00077-1

Density and viscosity of Malus floribunda juice as a function of concentration and temperature

E. Cepeda^*, M. C. Villarán

^*Corresponding author for this work

Healthy food

Research output: Contribution to journal › Article › peer-review

47 Citations (Scopus)

Abstract

Density for cloudy and depectinized juice of Malus floribunda was determined in a concentration range from 17 to 70 °Brix at 25 °C. Density values were similar to the ones of common apple and were linearly correlated with soluble solids concentration. The influence of temperature and concentration on the rheological behaviour of depectinized juice of Malus floribunda has been studied in a temperature range from 10 °C to 60 °C, and concentrations between 40 and 70 °Brix. The depectinized juice has Newtonian behaviour and viscosity variation with temperature following the Arrhenius-Guzman equation, with activation energy values between 26.6 and 64.8 kJ gmol^-1. A relationship between viscosity, temperature and soluble solids concentration has been proposed.

Original language	English
Pages (from-to)	103-107
Number of pages	5
Journal	Journal of Food Engineering
Volume	41
Issue number	2
DOIs	https://doi.org/10.1016/S0260-8774(99)00077-1
Publication status	Published - Aug 1999

Funding

The authors are indebted to the Basque Country University for financial support. Project UPV 069.123-EA236/96.

Funders	Funder number
Basque Country University

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10.1016/S0260-8774(99)00077-1

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abstract = "Density for cloudy and depectinized juice of Malus floribunda was determined in a concentration range from 17 to 70 °Brix at 25 °C. Density values were similar to the ones of common apple and were linearly correlated with soluble solids concentration. The influence of temperature and concentration on the rheological behaviour of depectinized juice of Malus floribunda has been studied in a temperature range from 10 °C to 60 °C, and concentrations between 40 and 70 °Brix. The depectinized juice has Newtonian behaviour and viscosity variation with temperature following the Arrhenius-Guzman equation, with activation energy values between 26.6 and 64.8 kJ gmol-1. A relationship between viscosity, temperature and soluble solids concentration has been proposed.",

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N2 - Density for cloudy and depectinized juice of Malus floribunda was determined in a concentration range from 17 to 70 °Brix at 25 °C. Density values were similar to the ones of common apple and were linearly correlated with soluble solids concentration. The influence of temperature and concentration on the rheological behaviour of depectinized juice of Malus floribunda has been studied in a temperature range from 10 °C to 60 °C, and concentrations between 40 and 70 °Brix. The depectinized juice has Newtonian behaviour and viscosity variation with temperature following the Arrhenius-Guzman equation, with activation energy values between 26.6 and 64.8 kJ gmol-1. A relationship between viscosity, temperature and soluble solids concentration has been proposed.

AB - Density for cloudy and depectinized juice of Malus floribunda was determined in a concentration range from 17 to 70 °Brix at 25 °C. Density values were similar to the ones of common apple and were linearly correlated with soluble solids concentration. The influence of temperature and concentration on the rheological behaviour of depectinized juice of Malus floribunda has been studied in a temperature range from 10 °C to 60 °C, and concentrations between 40 and 70 °Brix. The depectinized juice has Newtonian behaviour and viscosity variation with temperature following the Arrhenius-Guzman equation, with activation energy values between 26.6 and 64.8 kJ gmol-1. A relationship between viscosity, temperature and soluble solids concentration has been proposed.

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Density and viscosity of Malus floribunda juice as a function of concentration and temperature

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