Rheological properties of cloudy and clarified juice of Malus floribunda as a function of concentration and temperature

Journal of Texture Studies

Volumn 30, Issue 5, 1999, Pages 481-491

  Cepeda, E ^a   Villaran M C ^a   Ibarz, A ^b  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ARRHENIUS; MALUS FLORIBUNDA; MALUS X DOMESTICA;

EID: 0033274320     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1999.tb01403.x     Document Type: Article

References (21)

1. th Ed., Association of Official Analytical Chemist, Washington, D.C.
2. BABARIN, V.P. and RIVALOVA, E.M. 1974. Research into the viscosity of apple paste. Ref. Food Sc. Tech. Abs., 11J-1.674 (1975).
3. BARBOSA-CÁNOVAS, G., IBARZ, A. and PELEG, M. 1993. Propiedades reológicas de alimentos fluidos. Revisión, Alimentaria 241, 39-89.
4. CHARM, S.E. 1962. The nature and role of fluid consistency in food engineering applications. Adv. in Food Res. 11, 355-435.
5. DURÁN, L. and COSTELL, E. 1982. Rheology of apricot pulp: Characterisation of flow. J. Texture Studies 13, 43-58.
6. ELLIOT, J.H. and GREEN, C.E. 1972. Modification of food characteristics with cellulose hydrocoloids. II. The modified Bingham body - A useful rheological model. J. Texture Studies 3, 194-205.
7. GUIERRE, G. 1975. Petite Encyclopédie des Fruits; Le courrier du livre, p. 192, Paris.
8. IBARZ, A. 1993. Rheology of salted egg yolk. J. Texture Studies 24, 63-71.
9. IBARZ, A. and LOZANO, J.E. 1992. Caracterización Reológica de pulpas concentradas de ciruela y melocotón. Rev. Esp. Cienc. Tecnol. Aliment. 32, 85-93.
10. IBARZ, A., VICENTE M. and GRAELL, J. 1987. Rheological behaviour of apple juice and pear juice and their concentrates. J. Food Eng. 6, 257-267.
11. IFFJP. 1984. International Federation of Fruit Juice Producers, Methods Analyser Zug., Fruit Union, Suisse Assoc., Switzerland.
12. JIMÉNEZ, G. and DURÁN, L. 1979. Propiedades reológicas de productos derivados de frutas y tomate. Revisión bilbiográfica. Rev. Agroquím. Technol. Aliment. 19 (2), 203-216.
13. NAGEL, B. 1992. Continuous production of high quality of cloudy juices. Fruit Processing. 1, 6-8.
14. RAO, M.A., COOLEY, H.J., NOGUEIRA, J.N. and McLELLAN, M.R. 1986. Rheology of Apple Sauce: Effect of Apple Cultivar, Firmness, and Processing Parameters. J. Food Sci. 51, 176-179.
15. SARAVACOS, G.D. 1970. Effect of temperature on viscosity of fruit juices and purees. J. Food Sci. 35, 122-123.
16. SARAVACOS, G.D. and MOYER, J.C. 1967. Heating rates of fruits products in an agitated kettle. Food Technol. 21, 372.
17. SCHWARTZ, M. and COSTELL, E. 1989. Influencia de la temperatura y la concentración en la viscosidad de los zumos de manzana y de uva. Rev. Agroquím. Technol. Aliment. 29(2), 239-245.
18. STEFFE, J.F., MOHAMED, I.D. and FORD, E.W. 1986. Rheological properties of fluid food: Data compilation. In Physical and Chemical Properties of Food (M.R. Okos, ed.) ASAE publication, 1-13.
19. VAUGHAN, J.G. and GEISSLER, C. A. 1997. The New Oxford Book of Plants. Oxford University Press.
20. VÉLEZ-RUIZ, J.F. and BARBOSA-CÁNOVAS, G. 1998. Rheological properties of concentrated milk as a function of concentration, temperature and storage time. J. Food Eng. 35, 177-198.
21. VITALI, A.A. and RAO, M.J. 1984. Flow concentrated of low-pulp concentrated orange juice: Effect of temperature and concentration. J. Food Sci. 49, 882-888.