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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.
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.
Canadian Society for Bioengineering