Effects of concentration and temperature on the rheology of mango pulp

Journal of Food Science and Technology

Volumn 39, Issue 2, 2002, Pages 152-154

  Khandari, Pankaj ^a   Gill, Balmeet Singh ^a   Sodhi, Navdeep Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Activation energy; Consistency coefficient; Flow behaviour index; Mango pulp; Rheological characteristics

Indexed keywords

ACTIVATION ENERGY; DEFORMATION; RHEOLOGY; SHEAR STRESS; STATISTICAL METHODS; THERMAL EFFECTS; VISCOSITY;

MANGO PULP;

FRUITS;

ACTIVATION ENERGY; DEFORMATION; MANGIFERA; RHEOLOGY; SHEAR STRESS; STATISTICAL ANALYSIS; VISCOSITY;

EID: 0036509108     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

1. Heat transfer during evaporation of milk to high solids in thin film scrapped surface heat exchanger
2. Viscometric behaviour of tomato concentrates
3. Viscosity changes In orange juice after ultrafiltration and evaporation
4. Processing of mango in industry
5. Determination of thermal process schedules for "Totapuri" mango
6. Flow properties of tomato concentrates
7. Applicability of flow models with yield for tomato concentrates
8. Thermophysical properties of concentrated reconstituted milk during processing
9. Rheology of concentrated milk as a function of concentration, temperature and storage time
10. Effects of concentration and temperature on the rheology of concentrated milk
11. Flow behaviour of guava puree as a function of temperature and concentration
12. Flow properties of low-pulp concentrated orange juice : Effect of temperature and concentration