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Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition

The effect of temperature and concentration on rheological behaviour of freeze dried soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concentrations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the...

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書誌詳細
主要な著者:	Quek, Meei Chien, Chin, Nyuk Ling, Yusof, Yus Aniza
フォーマット:	論文
言語:	English
出版事項:	Elsevier 2013
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/28758/1/Modelling%20of%20rheological%20behaviour%20of%20soursop%20juice%20concentrates%20using%20shear%20rate.pdf http://psasir.upm.edu.my/id/eprint/28758/
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