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Download RAW file: https://library.csbe-scgab.ca/docs/journal/36/36_2_109_raw.pdf
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Description: Rheological properties of applesauce were evaluated using a rotational viscometer. Applesauce was mixed with various amounts of strawberry concentrate (68? Brix) to yield product mixtures with soluble solids ranging between 10 and 65? Brix. Applesauce and applesauce-concentrate mixtures showed pseudoplastic, shear-thinning flow behavior while the strawberry concentrate (68, 60, 40, and 20? Brix) alone exhibited Newtonian flow. Thepower-law model welldescribed the flow curves of applesauce with or without added concentrate. Stress decay behavior of applesauce followed a logarithmic time model. Apparent viscosity of the mixture was modeled based on individual apparent viscosity contributions of the concentrate and applesauce.

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Citation: Ramaswamy, H.S., Basak, S. and van de Voort, F.R. 1994. EFFECT OF STRAWBERRY CONCENTRATE ON APPLESAUCE RHEOLOCY. Canadian Agricultural Engineering 36(2):109-115.
Volume: 36
Issue: 1
Pages -
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Date: 1994
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Type: Text.Article
Format: PDF
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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