Title of article
RHEOLOGICAL PROPERTIES OF STRAWBERRY PUREE JAM
Author/Authors
nada, y.i , abd el-salam, m. f. ain shams university - fac. of agric. - eng. dept., Egypt , khalil, h. i. ain shams universiy - fac. of agric. - food. sci. dept., Egypt , el nono, m. a. ain shams university - fac. of agric. - agric. eng. dept., Egypt
From page
527
To page
544
Abstract
The rheological properties of strawberry puree jam as a sample of some food gels investigated using Brookfield rotational viscometer at 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 law model. The effect of concentration on the apparent viscosity was studied and fitted well to power law 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 law; activation energy was 25.26 – 97.78 kJ/mol.
Keywords
Rheological properties , Viscosity , Food Gels , Activation energy , strawberry puree jam , Gels
Journal title
Misr Journal of Agricultural Engineering
Journal title
Misr Journal of Agricultural Engineering
Record number
2635815
Link To Document