Resumen de Rheological models for orange juice: combined effects of temperature and concentration on the rheological constants
L. César Amstalden, C. A. Gasparetto
Rheological beliavior of orange juico was deteri-ni-ned over a wide variation of temperatura (30'- 70 'C) and concentration (20'- 65'Brix). The data was fitted in the rficological niodels of Ostwald-de Waele and Mizhari-Bork in ordor to obtain equations that explain tlio influence of temperatura and concentration in the parameters of these models. The purpose was to have these generic equations that predict the flow of orange juice in conditions existing inside orange juico evapo-rators and can be used in enginecring calculations and control systems. RESUMEN
