Evaluation of ultrasonic propagation to measure sugar content and viscosity of reconstituted orange juice

Journal of Food Engineering

Volumn 86, Issue 1, 2008, Pages 84-90

  Kuo, Feng Jui ^a   Sheng, Chung Teh ^b   Ting, Ching Hua ^a  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Orange juice; Power attenuation; Sugar content; Ultrasonic velocity; Viscosity

Indexed keywords

SUGARS; ULTRASONIC VELOCITY; VISCOSITY;

ORANGE JUICE; POWER ATTENUATION; SUGAR CONTENT;

FRUITS;

EID: 36248995923     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.09.016     Document Type: Article

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