| Autor: |
Dik, Tunay, Katnas¸, Sinan, O¨zilgen, Mustafa |
| Zdroj: |
Lebensmittel-Wissenschaft + -I.E. Und Technologie. Food science + technology. Science + Technologie Alimentaire; November, 1996, Vol. 29 Issue: 7 p673-676, 4p |
| Abstrakt: |
Rheological behaviour of bentonite – apple juice suspensions were experimentally determined at 25°C, within the shear rate range of 4.3 to 43.1 s−1with 0.90, 1.33 and 2.66 g/L bentonite mixtures and 0 to 0.25 g/L (on dry basis) gelatin concentrations. The mixtures consisted of 100%, 80%, 60%, 40% 20% and 0% Ca-bentonite and balance Na-bentonite combinations. The experimental data were described with the power law as τ =Kγ.1.56. The consistency index was related to the calcium, sodium and gelatin concentrations asK=K0+K1CαCa+K2CßNa+K3CεG. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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