Comportamiento reológico del zumo y concentrado de grosella negra (BLACKCURRANT)

• A. Ibarz ^[1] ; T. Casero ^[1] ; R. Miguelsanz ^[1] ; J. Pagán ^[1]
  1. [1] Departamento de Tecnología de Alimentos. ETSI Agrónomos de Lérida (UPC)
• Localización: Alimentaria: Revista de tecnología e higiene de los alimentos, ISSN 0300-5755, Nº 198 (Diciembre), 1988, págs. 61-66
• Idioma: español
• Texto completo no disponible (Saber más ...)
• Resumen

  • In this paper is reported a study of rheological caracterization of blackcurrant juices and a newtonian behaviour is described. The effect of the temperature on a 66,5º Brix concentrate is studied and an equation of Arrhenius type to describe this influence is found.

    The influence of the soluble solids contents on the viscosity of the blackcurrant juices at 25ºC was also studied and two models of expressions (potential and exponential) were tried to describe this effects.