Influence of turbulent motion on structural degradation of fruit purees

Journal of Food Engineering

Volumn 52, Issue 4, 2002, Pages 397-403

  Perona, P ^a   Conti, R ^a   Sordo, S ^a  

^a POLITECNICO DI TORINO   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

DEGRADATION; LAMINAR FLOW; RHEOLOGY; TURBULENT FLOW;

FRUIT PUREES;

FRUITS;

DEGRADATION; FRUITS; LAMINAR FLOW; RHEOLOGY; TURBULENT FLOW;

EID: 0036568432     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00131-5     Document Type: Article

References (17)

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7. Rheological behaviour of apple juice and pear juice and their concentrates
8. The motion of fibres in turbulent flow
9. Experimental investigation of laminar-turbulent transition in pipe flow for fruit purees
10. Time dependent stress decay rheology of stirred yogurt
11. Flow properties of stirred yogurt: Calculation of the pressure drop for a thixotropic fluid
12. Rheology in food research
13. Time-dependent rheological behaviour on foods
14. Complete rheological characterization of time-dependent foods products