Title of article :
RHEOLOGICAL PROPERTIES OF DATE JUICE CONCENTRATE (DIBS) DURING EVAPORATION PROCESS
Author/Authors :
salama, omnia e. agricultural research center - food technology research institute - food engineering and packaging department, Giza, Egypt , sorour, manal a. agricultural research center - food technology research institute - food engineering and packaging department, Giza, Egypt , mostafa, m. m. ain shams university - faculty of agriculture - agriculture engineering department, Egypt , elnono, m. a. ain shams university - faculty of agriculture - agriculture engineering department, Egypt
Abstract :
Date concentrate was obtained under vacuum using rotary evaporator by heating the date extract (19%) until it reaches (70%). Samples werecollected during process until the end of process The rheological properties of Date juice concentrate were studied using Brookfield Rheometer (DV III ultra) at different temperatures (30, 40, 50 and 60°C),concentrations (30, 40, 50 and 60%) and shear rates (9.3– 93 s^-1). Shear rate - shear stress data indicated that all samples exhibited non- Newtonian pseudoplastic behavior.Dependence of apparent viscosity on temperature was related through the Arrhenius law. Effect of concentration on apparent viscosity was also studied and fitted well to power law.
Keywords :
Rheological Properties , Date Juice Concentrate , Flow Behavior , Activation Energy
Journal title :
Misr Journal of Agricultural Engineering
Journal title :
Misr Journal of Agricultural Engineering
