Rheological properties of fluid fruit and vegetable puree products: Compilation of literature data

Krokida, MK; Maroulis, ZB; Saravacos, GD

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-03-01T01:17:01Z
dc.date.available	2014-03-01T01:17:01Z
dc.date.issued	2001	en
dc.identifier.issn	1094-2912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14332
dc.subject	Fruit and Vegetables	en
dc.subject	Rheological Properties	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	CONCENTRATED ORANGE JUICE	en
dc.subject.other	FLOW PROPERTIES	en
dc.subject.other	PULP CONTENT	en
dc.subject.other	VISCOSITY	en
dc.subject.other	TEMPERATURE	en
dc.subject.other	BEHAVIOR	en
dc.subject.other	FOODS	en
dc.subject.other	OILS	en
dc.subject.other	SIZE	en
dc.title	Rheological properties of fluid fruit and vegetable puree products: Compilation of literature data	en
heal.type	journalArticle	en
heal.identifier.primary	10.1081/JFP-100105186	en
heal.identifier.secondary	http://dx.doi.org/10.1081/JFP-100105186	en
heal.language	English	en
heal.publicationDate	2001	en
heal.abstract	Recently published values of rheological properties of fluid fruit and vegetable puree products were retrieved from the literature and analyzed. The results of more than 10 materials are presented, concerning the reported ranges of variation of Consistency Coefficient and Flow Behavior Index, together with the corresponding ranges of variation of concentration and temperature. The related literature sources are presented for each material. Empirical models, relating both Consistency Coefficient and Flow Behavior Index to concentration and temperature, are proposed and fitted to all retrieved data for each material. The data were screened carefully, using residual analysis techniques.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1081/JFP-100105186	en
dc.identifier.isi	ISI:000170926400001	en
dc.identifier.volume	4	en
dc.identifier.issue	2	en
dc.identifier.spage	179	en
dc.identifier.epage	200	en