scholarly journals The Effect of Ultrasound on the Rheological Properties of Apple Juice

2017 ◽  
Author(s):  
Kamil WILCZYŃSKI ◽  
Zbigniew KOBUS ◽  
Rafał NADULSKI ◽  
Marian PANASIEWICZ ◽  
Andrzej KUSZ
Keyword(s):  
Rheological Properties ◽  
Apple Juice

scholarly journals Modeling of rheological properties of cloudy apple juice using master curve

2019 ◽  
Vol 17 (1) ◽  
pp. 648-655
Author(s):  
Zbigniew Kobus ◽  
Rafał Nadulski ◽  
Kamil Wilczyński ◽  
Agnieszka Starek ◽  
Kazimierz Zawiślak ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Master Curve ◽  
Apple Juice

Effect of apple fibre addition and temperature on the rheological properties of apple juice and compensation study

LWT ◽  
2019 ◽  
Vol 116 ◽  
pp. 108456
Author(s):  
D.E. Salinas ◽  
A. Garvin ◽  
R. Ibarz ◽  
A. Ibarz
Keyword(s):  
Rheological Properties ◽  
Apple Juice

Effect of ozone processing on the colour, rheological properties and phenolic content of apple juice

2011 ◽  
Vol 124 (3) ◽  
pp. 721-726 ◽  
Author(s):  
B. Torres ◽  
B.K. Tiwari ◽  
A. Patras ◽  
Hilde H. Wijngaard ◽  
N. Brunton ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Apple Juice ◽  
Phenolic Content

scholarly journals Investigation of the migration of the least heating zone of clarified apple juice during heat treatment

2020 ◽  
Vol 82 (1) ◽  
pp. 88-95
Author(s):  
V. V. Kondratenko ◽  
B. L. Kanevskiy ◽  
G. P. Pokudina ◽  
L. A. Borchenkova ◽  
V. I. Senkevich
Keyword(s):  
Heat Transfer ◽  
Heat Treatment ◽  
Rheological Properties ◽  
Convective Heat Transfer ◽  
Convective Heat ◽  
Apple Juice ◽  
Vertical Axis ◽  
Heating Zone ◽  
Thermal Sterilization ◽  
Object Of Study

When developing modes of food products thermal sterilization, it is necessary to determine the conditions for microorganisms test cultures and their spores guaranteed death in the least heating zone. The location of this zone is a critical parameter in thermal processes. At present, there are conflicting ideas about the localization and possible migration of the zone of least heating in the process of thermal sterilization of products with convective heat transfer. The kinetics of localization of the zone of least heating in the medium volume with convective heat transfer during heat treatment in conjunction with rheological properties was studied in the work. The clarified apple juice for baby food of domestic production was used as the object of study. The probe was placed so that the thermocouple was located on the vertical axis of the can at a geometric height of 3, 6, 9, 12, 18 and 24 mm. At each height value of the thermocouple, the jar with the sample was thermostated for 20 minutes, and then quickly cooled for 10 minutes. Heating was carried out at a thermostat temperature of 75, 80, 85, 90, and 95°C. The dynamics of rheological properties under isothermal conditions at temperatures of 30, 35, 40, 45, 50, 55, and 60°C and a range of shear rates from 0 to 700 s – 1 were also studied in the samples. As a result of the studies carried out, the presence of the migration of the zone of least heating during the heat treatment of single-phase media with convective heat transfer was determined experimentally, its kinetics was studied, the non-linear and reversible nature of the migration of the zone of least heating was established. The mechanism of the process of migration of the zone of least heating was proposed taking into account the dynamics of the rheology of the heated medium and the convective flows interaction.

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

THE INFLUENCE OF SELECTED POLYMERS ON THE RHEOLOGICAL PROPERTIES OF HYDROGELS WITH CHITOSAN APPLIED ON THE SKIN

2017 ◽  
Vol XXII ◽  
pp. 201-206 ◽  
Author(s):  
Maria Szcześniak ◽  
◽  
Bożena Grimling ◽  
Jan Meler ◽  
Bożena Karolewicz
Keyword(s):  
Rheological Properties

THE RHEOLOGICAL PROPERTIES OF BLOOD UNDER BASAL CELL SKIN CANCER IN THE IMMEDIATE POSTOPERATIVE PERIOD

2016 ◽  
Vol 26 (3) ◽  
pp. 370-380
Author(s):  
Vladimir V. Maslyakov ◽  
◽  
Olga I. Dralina ◽  
Yuliya B. Vlasenko ◽  
Larisa M. Kim
Keyword(s):  
Skin Cancer ◽  
Rheological Properties ◽  
Basal Cell ◽  
Postoperative Period
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