Rheological behaviour of sour pomegranate juice concentrates (Punica granatum L.)

International Journal of Food Science and Technology

Volumn 40, Issue 2, 2005, Pages 223-227

  Kaya, Ahmet ^a   Sözer, Nesli ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Controlled stress theometer; Fruit juice concentrate; Newtonian; Viscosity

Indexed keywords

CONTROLLED STRESS THEOMETER; FLOW BEHAVIOR; FRUIT JUICE CONCENTRATE; SOLUBLE SOLIDS;

ACTIVATION ENERGY; CONCENTRATION (PROCESS); FRUITS; PH EFFECTS; RHEOLOGY; SOLID SOLUTIONS; STRESSES; SUGAR (SUCROSE); VISCOSITY OF LIQUIDS;

FRUIT JUICES;

FRUITS; PH; PUNICA; RHEOLOGY; SOLUTIONS; STRESSES; VISCOSITY;

LYTHRACEAE; PUNICA GRANATUM;

EID: 13444262128     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00897.x     Document Type: Article

References (15)

1. AOAC (1990). Official Methods of Analysis, 15th edn. Method Numbers 932.12; 942.15; 981.12. Washington, DC: Association of Official Analytical Chemists.
2. Elnemr, S.E., Ismail, I.A. & Ragab, M. (1990). Chemical composition of juice and seeds of pomegranate fruit. Die Nahrung, 34, 601-606.
3. Giner, J., Ibarz, A., Garza, S. & Xhian-Quan, S. (1996). Rheology of clarified cherry juices. Journal of Food Engineering, 30, 147-154.
4. Gökçen, J., Ömeroǧlu, S. & Ceritoǧlu, A. (1982). Üzümlerden elde edilen pekmez bulama, jöle, cevizli sucuk gibi tipik Türk gida maddelerinin yapim yöntemlerinin geliştirilmesi olanaklarinin araştirilmasi. TÜBİTAK, Marmara Bilimsel ve Endüstriyel Araştirma Ens, Gebze Yay. No. 65.
5. Ibarz, A, Vicente, M. & Graell, J. (1987). Rheological behaviour of apple juice and pear juice and their concentrates. Journal of Food Engineering, 6, 257-267.
6. Ibarz, A. Pagan, J. & Miguelsanz, R. (1992). Rheology of clarified fruit juices. II: blackcurrant juices. Journal of Food Engineering, 15, 63-73.
7. Ibarz, A. González, C. & Esplugas, S. (1994). Rheology of clarified fruit juices. Ill: orange juices. Journal of Food Engineering, 21, 485-494.
8. Khalil, K.E., Ramakrishna, P., Nanjundaswamy, A.M. & Patwardhan, M.V. (1989). Rheological behaviour of clarified banana juice: effect of temperature and concentration. Journal of Food Engineering, 10, 231-240.
9. Manohar, B., Ramakrishna, P. & Udayasankar, K. (1991). Some physical properties of Tamarind Tamarindus indica L. juice concentrates. Journal of Food Engineering, 13, 241-258.
10. Mishkin, M. & Saguy, I. (1982). Thermal stability of pomegranate juice. Zeitschrift für Lebensmittel-Untersuchung und-Forschung, 175, 410-412.
11. Rao, M.A. & Rizvi, S.S.H. (1986). Engineering Properties of Foods. New York: Marcel Dekker.
12. Rao, M.A., Cooley, H.J. & Vizali, A.A. (1984). Flow properties of concentrated juices at low temperatures. Food Technology, 38, 113-119.
13. Saracavos, G.D. (1970). Effect of temperature on viscosity of fruit juices and purées. Journal of Food Science, 35, 122-125.
14. Tekeli, S.T. (1965). Ziraat Sanatlari. Ziraat Fak. Yay. 237, A.Ü. Basimevi.
15. Velioǧlu, S. Unal, C. & Cemeroǧlu, B. (1997). Chemical characterization of pomegranate juice. Fruit Processing, 8, 307-310.