DENSITY AND VISCOSITY OF GRAPE JUICE AS A FUNCTION OF CONCENTRATION AND TEMPERATURE

Authors
BAYINDIRLI L
Citation
L. Bayindirli, DENSITY AND VISCOSITY OF GRAPE JUICE AS A FUNCTION OF CONCENTRATION AND TEMPERATURE, Journal of food processing and preservation, 17(2), 1993, pp. 147-151
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food processing and preservation → ACNP
ISSN journal
01458892
Volume
17
Issue
2
Year of publication
1993
Pages
147 - 151
Database
ISI
SICI code
0145-8892(1993)17:2<147:DAVOGJ>2.0.ZU;2-I
Abstract
The purpose of this work was to derive multiparameter models for predi cting density and viscosity of grape juice as a function of concentrat ion and temperature. The experimental data of density and viscosity of grape juice at different concentrations and temperatures were utilize d to derive the multiparameter models. The derived models satisfactori ly represented the variation of density and viscosity of grape juice i n the concentration and temperature ranges 19-35-degrees-Brix, 20-80C, respectively.