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: | https://eprints.uklo.edu.mk/id/eprint/4798 |
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