Mathematical models for the prediction of rheological parameters of Brazilian concentrated orange juices

Journal of Food Science and Technology

Volumn 40, Issue 4, 2003, Pages 366-370

  Berto, Maria Isabel ^a   Silveira Jr , Vivaldo ^a   Vitali, Alfredo Almeida ^a,b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Apparent viscosity; Concentrated orange juice; Mathematical model; Rheology

Indexed keywords

COMPOSITION EFFECTS; MATHEMATICAL MODELS; NON NEWTONIAN FLOW; NON NEWTONIAN LIQUIDS; REGRESSION ANALYSIS; RHEOLOGY; THERMAL EFFECTS; VISCOSITY;

NON-NEWTONIAN RHEOLOGICAL BEHAVIOUR; ORANGE JUICE; SHEAR RATE;

FRUIT JUICES;

ARRHENIUS;

EID: 0347653095     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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