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_c63145 _d63145 |
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| 008 | 180709s2016 au ||||ss|||| 00| 0 eng d | ||
| 040 |
_aEAL _cEAL |
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| 041 |
_aeng _bara |
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| 090 | _aART MJAE V33 No2 13 | ||
| 100 | 1 |
_aIsmail , Nada Y. _919696 |
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| 240 | 1 | 0 |
_aMisr Journal of Agricultural Engineering, 2016 v.33 (2) _h[electronic resource] |
| 245 | 1 | 0 |
_aRheological properties of strawberry puree jam _h[electronic resource] |
| 246 | 1 | 5 | _aالخواص الريولوجية لمربي الفراولة البيورية |
| 300 | _ap. 527-544. | ||
| 504 | _aIncludes bibliographic reference | ||
| 520 | _aThe 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. | ||
| 546 | _aSummary in Arabic | ||
| 650 | 0 |
_aCooking (Strawberries) _919697 |
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| 650 | 0 |
_aJam. _919698 |
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| 650 | 0 |
_aViscosity _919366 |
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| 700 | 1 |
_aABD EL-SALAM , M. F. _919367 |
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| 700 | 1 |
_aKhalil , H. I. _9860 |
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| 700 | 1 |
_aEl Nono , M. A. _919368 |
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| 773 | 0 |
_tMisr Journal of Agricultural Engineering. _g2016.v.33(2) _x1687-384X _7nnas _wu192786 |
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| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2016/MJAE/3316/2/527.pdf _zFull Text Article |
| 942 |
_2alc _cAR |
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