Effect of pasteurization on rheological properties of white carrot juice

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Effect of pasteurization on rheological properties of white carrot juice

Zbigniew Kobus [et al.] - Nama Orang;

The rheological behaviour of untreated and pasteurized white carrot juice was modelled to investigate the influence of temperature on viscosity and its fluid type. The research was conducted using a rotational viscometer at shear rates ranging from 1 to 100 s-1 and temperatures between 10 and 60

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Judul Seri: Agriculture and Agricultural Science Procedia
No. Panggil: -
Penerbit: : Elsevier., 2015
Deskripsi Fisik: Agriculture and Agricultural Science Procedia 7 ( 2015 ) 99 – 102
Bahasa: English
ISBN/ISSN: doi: 10.1016/j.aaspr
Klasifikasi: NONE
Tipe Isi: -
Tipe Media: -
Tipe Pembawa: -
Edisi: 7 (2015)
Subjek: KIMIA
Info Detail Spesifik: -
Pernyataan Tanggungjawab: Wati/Agus

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FULL TEXT:Effect of pasteurization on rheological properties of white carrot juice

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