The rheological properties of apple concentrate were studied over the range 4-70°C, solid concentration 71 wt% of apple concentrate, and shear rate 9.3-74.4 s-1. Shear rate - shear stress data indicate that apple juice concentrate (71%) behaves as pseudoplastic fluid at (4, 10°C) while the concentrate exhibited Newtonian fluid at temperatures studied (30-70°C). The effect of rheological properties of apple juice concentrate on mixing parameters was investigated. An impeller mixer was connected with ammeter in order to predict the power of the mixer at different impeller to column diameter (D/T). The relation between power number, blend number, pumping number and Reynolds number were calculated at different D/T ratio.
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International Journal of Nutrition and Food Sciences (Volume 5, Issue 1-1)
This article belongs to the Special Issue Food Engineering and Packaging |
| DOI | 10.11648/j.ijnfs.s.2016050101.11 |
| Page(s) | 1-6 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
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Copyright © The Author(s), 2015. Published by Science Publishing Group |
Mixing of Non-Newtonian Fluids, Rheology of Fruit Concentrate, Power Consumption
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APA Style
Entsar N. M. (2015). Mixing Process of Apple Juice Concentrate. International Journal of Nutrition and Food Sciences, 5(1-1), 1-6. https://doi.org/10.11648/j.ijnfs.s.2016050101.11
ACS Style
Entsar N. M. Mixing Process of Apple Juice Concentrate. Int. J. Nutr. Food Sci. 2015, 5(1-1), 1-6. doi: 10.11648/j.ijnfs.s.2016050101.11
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Download@article{10.11648/j.ijnfs.s.2016050101.11,
author = {Entsar N. M.},
title = {Mixing Process of Apple Juice Concentrate},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {1-1},
pages = {1-6},
doi = {10.11648/j.ijnfs.s.2016050101.11},
url = {https://doi.org/10.11648/j.ijnfs.s.2016050101.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2016050101.11},
abstract = {The rheological properties of apple concentrate were studied over the range 4-70°C, solid concentration 71 wt% of apple concentrate, and shear rate 9.3-74.4 s-1. Shear rate - shear stress data indicate that apple juice concentrate (71%) behaves as pseudoplastic fluid at (4, 10°C) while the concentrate exhibited Newtonian fluid at temperatures studied (30-70°C). The effect of rheological properties of apple juice concentrate on mixing parameters was investigated. An impeller mixer was connected with ammeter in order to predict the power of the mixer at different impeller to column diameter (D/T). The relation between power number, blend number, pumping number and Reynolds number were calculated at different D/T ratio.},
year = {2015}
}
TY - JOUR T1 - Mixing Process of Apple Juice Concentrate AU - Entsar N. M. Y1 - 2015/11/10 PY - 2015 N1 - https://doi.org/10.11648/j.ijnfs.s.2016050101.11 DO - 10.11648/j.ijnfs.s.2016050101.11 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 1 EP - 6 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.s.2016050101.11 AB - The rheological properties of apple concentrate were studied over the range 4-70°C, solid concentration 71 wt% of apple concentrate, and shear rate 9.3-74.4 s-1. Shear rate - shear stress data indicate that apple juice concentrate (71%) behaves as pseudoplastic fluid at (4, 10°C) while the concentrate exhibited Newtonian fluid at temperatures studied (30-70°C). The effect of rheological properties of apple juice concentrate on mixing parameters was investigated. An impeller mixer was connected with ammeter in order to predict the power of the mixer at different impeller to column diameter (D/T). The relation between power number, blend number, pumping number and Reynolds number were calculated at different D/T ratio. VL - 5 IS - 1-1 ER -
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