Effect of temperature, concentration, and pressure on the viscosity of pomegranate and pear juice concentrates

Journal of Food Engineering

Volumn 80, Issue 2, 2007, Pages 476-489

  Magerramov, M A ^a   Abdulagatov, A I ^b   Azizov, N D ^c   Abdulagatov, I M ^b  

^a AZERBAIJAN STATE UNIVERSITY OF ECONOMICS UNEC   (Azerbaijan)

^b INSTITUTE OF PHYSICS   (Russian Federation)

^c AZERBAIJAN STATE OIL AND INDUSTRY UNIVERSITY   (Azerbaijan)

Author keywords

Arrhenius equation; Density; Pear juice; Pomegranate juice; Viscometer; Viscosity

Indexed keywords

ATMOSPHERIC PRESSURE; MATHEMATICAL MODELS; PRESSURE EFFECTS; TEMPERATURE MEASUREMENT; THERMAL EFFECTS; VISCOMETERS; VISCOSITY;

ARRHENIUS EQUATION; DENSITY; PEAR JUICE; POMEGRANATE JUICE;

FRUIT JUICES;

LYTHRACEAE; PUNICA GRANATUM; PYRUS COMMUNIS;

EID: 33845286139     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.05.030     Document Type: Article

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