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Rheological properties of strawberry puree jam [electronic resource]

By:

Ismail , Nada Y

Contributor(s):

Language: English Summary language: Arabic Description: p. 527-544Other title:

الخواص الريولوجية لمربي الفراولة البيورية [Added title page title]

Uniform titles:

Misr Journal of Agricultural Engineering, 2016 v.33 (2) [electronic resource]

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Online resources:

Full Text Article

In: Misr Journal of Agricultural Engineering 2016.v.33(2)Summary: The rheological properties of strml'beny puree jam as a sample of some food gels investigated using Brookfield rotational viscometer and different temperatures (30, 40. 50. 60 and 70°C) and different solid concentration of 40. 45. 50. 55 and 63 % The investigated samples exhibited non-Newtonian pseudoplastic behaviour and fitted well to the power low model. The effect of concentration on the apparent viscosity• was studied and fitted well to power low equation. The results observed that the apparent viscosity is exponentially proportional with the concentration of strawberry puree jam at all temperatures studied. The effect of temperature on the apparent viscosity of strawberry puree jam was fitted well to Arrhenius low activation energy was 25.26 -97.78 kJ/mol.

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The rheological properties of strml'beny puree jam as a sample of some food gels investigated using Brookfield rotational viscometer and different temperatures (30, 40. 50. 60 and 70°C) and different solid concentration of 40. 45. 50. 55 and 63 % The investigated samples exhibited non-Newtonian pseudoplastic behaviour and fitted well to the power low model. The effect of concentration on the apparent viscosity• was studied and fitted well to power low equation. The results observed that the apparent viscosity is exponentially proportional with the concentration of strawberry puree jam at all temperatures studied. The effect of temperature on the apparent viscosity of strawberry puree jam was fitted well to Arrhenius low activation energy was 25.26 -97.78 kJ/mol.

Summary in Arabic

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