Temperature Affection on Rheological Behavior of Apple-Banana Juice

Hajirostamlo, Bahare and Tomovska, Julijana (2015) Temperature Affection on Rheological Behavior of Apple-Banana Juice. Temperature Affection on Rheological Behavior of Apple-Banana Juice, 4 (2). pp. 127-131. ISSN 2277-3657

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Abstract

Banana-apple juice is one of the most delicious juices. In this research, influence of temperature on the rheological behavior of banana-apple juice has been studied. The measurements were performed by capillary viscometer in 20, 40 and 60 °C. Results showed that the kinematic viscosity decreased with increasing temperature, and the temperature dependency of viscosity was found to follow the Arrhenius model. The activation energy and µ∞ were 11.68699 Kj/g mole and 1.73 × 10-5Pa.s. Also banana-apple juice showed Newtonian behavior. Key words: viscosity, temperature, banana-apple juice

Item Type: Article
Subjects: Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r. Gordana Dimitrovska
Date Deposited: 04 Apr 2020 10:44
Last Modified: 16 Apr 2020 20:06
URI: http://eprints.uklo.edu.mk/id/eprint/4798

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