Mixing Process of Apple Juice Concentrate
Issue:
Volume 5, Issue 1-1, January 2016
Pages:
1-6
Received:
19 September 2015
Accepted:
23 October 2015
Published:
10 November 2015
DOI:
10.11648/j.ijnfs.s.2016050101.11
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Abstract: The rheological properties of apple concentrate were studied over the range 4-70°C, solid concentration 71 wt% of apple concentrate, and shear rate 9.3-74.4 s-1. Shear rate - shear stress data indicate that apple juice concentrate (71%) behaves as pseudoplastic fluid at (4, 10°C) while the concentrate exhibited Newtonian fluid at temperatures studied (30-70°C). The effect of rheological properties of apple juice concentrate on mixing parameters was investigated. An impeller mixer was connected with ammeter in order to predict the power of the mixer at different impeller to column diameter (D/T). The relation between power number, blend number, pumping number and Reynolds number were calculated at different D/T ratio.
Abstract: The rheological properties of apple concentrate were studied over the range 4-70°C, solid concentration 71 wt% of apple concentrate, and shear rate 9.3-74.4 s-1. Shear rate - shear stress data indicate that apple juice concentrate (71%) behaves as pseudoplastic fluid at (4, 10°C) while the concentrate exhibited Newtonian fluid at temperatures studi...
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Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives
Issue:
Volume 5, Issue 1-1, January 2016
Pages:
7-13
Received:
30 September 2015
Accepted:
25 October 2015
Published:
10 November 2015
DOI:
10.11648/j.ijnfs.s.2016050101.12
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Views:
Abstract: Sweet lupine has high content of protein, so it can be used as meat additives (texturized lupine) produced by single screw extruder. Rheological properties of sweet lupine samples were measured at different moisture contents (15, 20, 25 and 30%), different temperatures (90, 95, 140, 145, 170 and 175 °C) and shear rates (14.11-77.61 s-1). The results showed that the percentage of moisture (15, 20, 25 and 30%) at 90ᵒC and 95°C and (25 and 30%) at 140°C and 145ᵒC exhibited non-Newtonian pseudoplastic behavior as the apparent viscosity decreased with increasing shear rate. The moisture content (15%) at 140ᵒC, (15% and 20%) at 145ᵒC, (15% and 20%) at 170ᵒC and (15, 20, 25 and 30%) at 175ᵒC exhibited non-Newtonian dilatant behavior as the apparent viscosity increased with increasing shear rate. The apparent viscosity increased very rapidly through different zones of extruder and pressure drop increased with increasing temperature and moisture content.
Abstract: Sweet lupine has high content of protein, so it can be used as meat additives (texturized lupine) produced by single screw extruder. Rheological properties of sweet lupine samples were measured at different moisture contents (15, 20, 25 and 30%), different temperatures (90, 95, 140, 145, 170 and 175 °C) and shear rates (14.11-77.61 s-1). The result...
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Rheological Properties of Some Fruit Spreads
Manal A. Sorour,
Samir M. H. Rabie,
Asrar Y. I. Mohamed
Issue:
Volume 5, Issue 1-1, January 2016
Pages:
14-22
Received:
30 September 2015
Accepted:
25 October 2015
Published:
10 November 2015
DOI:
10.11648/j.ijnfs.s.2016050101.13
Downloads:
Views:
Abstract: Rheological properties of three Smooth homogenized spreads were evaluated at different shear rates (2.29 – 34.35 s-1) using Brookfield rotational viscometer (DVIII Ultra). The spreads were prepared from purees of three fresh fruits, (Guava, Banana and Strawberry). To 100 g of puree; 1 g citric acid, 2 g sugar, 10 g water and 1g of a thickening agent were added and the mixture was homogenized. Xanthan, guar and carboxy methyl cellulose (CMC) gums were used for making three guava spreads, whereas xanthan only was used for making banana and strawberry spreads. Different rheological models were fitted to the data. The effect of temperature on rheological properties of guava, banana and strawberry spreads was studied. All fruit spreads, exhibited non-Newtonian pseudoplastic behavior. Herschel-bulkley (HB) model was the best fit (i.e. highest R2) for data of guava and strawberry spreads followed by Casson and Power law models. Bingham model showed higher values for yield stress of all spreads than those of HB model, whereas those of Cassons’ were the least. Guava spread containing xanthan was more viscous than those containing guar or CMC. In general, spread viscosity decreased as temperature was increased. Heat penetration tests conducted on xanthan-containing spreads packed into flexible PA/PE pouches suggested possible use of such pouches for packaging fruit spreads. Xanthan-containing spreads when subjected to sensory evaluation gained satisfactory scores or butter which indicated panelists’ appreciation for the new products.
Abstract: Rheological properties of three Smooth homogenized spreads were evaluated at different shear rates (2.29 – 34.35 s-1) using Brookfield rotational viscometer (DVIII Ultra). The spreads were prepared from purees of three fresh fruits, (Guava, Banana and Strawberry). To 100 g of puree; 1 g citric acid, 2 g sugar, 10 g water and 1g of a thickening agen...
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