Mixing Process of Apple Juice Concentrate
International Journal of Nutrition and Food Sciences
Volume 5, Issue 1-1, January 2016, Pages: 1-6
Received: Sep. 19, 2015; Accepted: Oct. 23, 2015; Published: Nov. 10, 2015
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Entsar N. M., Food Engineering and Packaging, Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
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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.
Mixing of Non-Newtonian Fluids, Rheology of Fruit Concentrate, Power Consumption
To cite this article
Entsar N. M., Mixing Process of Apple Juice Concentrate, International Journal of Nutrition and Food Sciences. Special Issue: Food Engineering and Packaging. Vol. 5, No. 1-1, 2016, pp. 1-6. doi: 10.11648/j.ijnfs.s.2016050101.11
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