Rheological behaviour of concentrated mandarin juice at low temperatures

International Journal of Food Science and Technology

Volumn 45, Issue 10, 2010, Pages 2194-2200

  Falguera, Victor ^a   Vélez Ruiz, Jorge Fernando ^b   Alins, Verónica ^a   Ibarz, Albert ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Fruit juices; Mandarin; Rheology; Viscoelastic properties; Viscosity

Indexed keywords

APPARENT VISCOSITY; ARRHENIUS-TYPE EQUATION; CONSISTENCY COEFFICIENT; EXPERIMENTAL DATA; FLOW BEHAVIOUR INDEX; HERSCHEL-BULKLEY MODEL; LOW TEMPERATURES; LOW-FREQUENCY VALUES; MANDARIN; MANDARIN JUICES; PSEUDOPLASTIC; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; TEMPERATURE RANGE; THIXOTROPIC BEHAVIOUR; TIME DEPENDENCY; VISCOELASTIC PROPERTIES;

ACTIVATION ENERGY; ELASTICITY; FRUIT JUICES; FRUITS; RHEOLOGY; VISCOELASTICITY; VISCOSITY; YIELD STRESS;

BEHAVIORAL RESEARCH;

EID: 77957129299     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02392.x     Document Type: Article

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