Study on viscosity and electrical conductivity of fruit juices

Journal of Food Science and Technology

Volumn 45, Issue 4, 2008, Pages 371-372

  Singh, Satinder Pal ^a   Tarsikka, P S ^a   Singh, Harminder ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Electrical conductivity; Frequency; Fruit juices; Ohmic heating; Temperature; Viscosity

Indexed keywords

ACTIVATION ENERGY; AGRICULTURAL PRODUCTS; BEVERAGES; BLOOD VESSEL PROSTHESES; CANNING; ELECTRIC CONDUCTIVITY; ELECTRIC CONDUCTIVITY MEASUREMENT; FOOD PRESERVATION; FRUIT JUICES; FRUITS; HEATING; HYDRODYNAMICS; VISCOMETERS; VISCOSITY;

CRITICAL PARAMETERS; ELECTRICAL CONDUCTIVITY; ENERGY VALUES; OHMIC HEATING; RATE INCREASES; TEMPERATURE RANGES;

ELECTRIC NETWORK ANALYSIS;

ANANAS COMOSUS; LYCOPERSICON ESCULENTUM; MALUS X DOMESTICA;

EID: 47549097177     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

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2. Gunjal BB, Molwane SD 1984. Some physical properties of tomato and orange juice concentrates. Indian Food Packer 38(5):48-56
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4. Piette G, Buteau M, Halleux De D, Chiv L, Raymond Y, Ramaswamy H, Dostic M 2004. Ohmic heating of processed meats and its effects on product quality. J Food Sci 69:71-78
5. Sobolik V, Zitny Z, Tovcigrecko V, Delgodo M, Altai K 2002. Viscosity and electrical conductivity of concentrated solution of soluble coffee. J Food Eng 51:93-98