Rheological characteristics of quince nectar during ohmic heating

International Journal of Food Properties

Volumn 12, Issue 4, 2009, Pages 844-859

  Bozkurt, Hayriye ^a   Icier, Filiz ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Modelling; Ohmic; Quince nectar; Rheology

Indexed keywords

BEST MODEL; CASSON MODEL; CONVENTIONAL HEATING; CONVENTIONAL METHODS; ELECTRICAL EFFECTS; ELECTRICAL HEATING; HEATING CURVES; HEATING METHOD; HERSCHEL-BULKLEY; HERSCHEL-BULKLEY MODEL; HOLDING TIME; MODEL EQUATIONS; MODELLING; NEWTONIANS; NON-NEWTONIAN; OHMIC; OHMIC HEATING; POWER LAW; PSEUDOPLASTIC; QUINCE NECTAR; REGRESSION COEFFICIENT; RHEOGRAMS; RHEOLOGICAL CHARACTERISTICS; SHEAR RATES; STANDARD ERRORS; TEMPERATURE RANGE; THERMAL DAMAGE; UNIFORM HEATING; VOLTAGE GRADIENT;

ACTIVATION ENERGY; ELASTICITY; ELECTRIC HEATING; FOOD PRODUCTS; PLASTICITY; SHEAR DEFORMATION; VISCOSITY;

RHEOLOGY;

CYDONIA OBLONGA;

EID: 70350567222     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802102962     Document Type: Article

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