MODELING OF THE THERMO-PHYSICAL PROPERTIES OF GRAPES JUICE III. VISCOSITY AND HEAT CAPACITY

Autor: Andrei I. Simion, Paula E. Dobrovici, Lăcrămioara Rusu, Lucian Gavrilă

Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 12, Iss 4, Pp 409-420 (2011)

When optimizing the process of grapes juice manufacture not just to obtain an excellent quality, but also to develop a data base is essential to know the evolution of physical properties, such as viscosity or heat capacity elevation. These properties

Externí odkaz: https://doaj.org/article/fed2da20c0584ace8083fa1c1e6086e8