![]() Journal of Food Engineering, 67, 241–246.ĭesrumaux, A., & Marcand, J. Application of high pressure technology in the fruit juice processing: benefits perceived by consumers. Zeitschrift für Physik, 25, 49–57.ĭeliza, R., Rosenthal, A., Abadio, F. Bemerkungen zu einem satze über die kataphoretische wanderungsgeschwindigkeit suspendierter teilchen. Models for predicting viscosity of orange juice concentrate. Journal of Chemical Engineering Data, 26, 43–47.Ĭrandall, P. Viscosity and density of aqueous sodium sulfate and potassium sulfate solutions in the temperature range 20–90☌ and the pressure range 0–30 MPa. ![]() Journal of Food Science, 54, 663–668.Ĭorrela, R. Thermophysical properties clarified apple juice as a function of concentration and temperature. Experimentation and uncertainty analysis for engineers. Okos (Ed.) Physical and chemical properties of food (pp. Thermal properties of liquid foods-Review. New York: Elsevier Applied Science Publications.Ĭhoi, Y., & Okos, M. Jelen (Eds.) Food engineering and process applications, vol. Effect of temperature and composition on the thermal properties of foods. Chicago, IL: Winter meeting ASAE.Ĭhoi, Y., & Okos, M. Journal of Chemical Engineering Data, 26, 270–274.Ĭhoi, I., & Okos, M. Equations of state for sodium chloride, magnesium chloride, sodium sulfate, and magnesium sulfate aqueous solutions at high pressures. Auburndale Florida: Agscience, Inc.Ĭhen, C.-T. Shaw (Eds.) Fruit juice processing technology. ![]() Physical and rheological properties of juices. Journal of Food Engineering, 41, 103–107.Ĭhen, C. Density and viscosity of Malus floribunda juice as a function of concentration and temperature. The effect of clarification methods on pomegranate juice quality. Modeling of thermophysical properties of sourchery juice. Journal of Food Processing & Preservation, 17, 147–151.īayindirli, L., & Özsan, O. Density and viscosity of grape juice as a function of concentration and temperature. Journal of Food Processing & Preservation, 16, 23–28.īayindirli, L. Mathematical analysis of variation of density and viscosity of apple juice with temperature and concentration. Chemical Engineering, 45, 35–40.īayindirli, L. Prediction of physical properties of foods for unit operations. International Journal of Thermophysics, 15, 155–164.īalint, A. An improved representation for n-alkane liquid densities. Journal of Molecular Liquids, 118, 77–88.Īssael, M. Volumetric and thermal properties of some aqueous electrolyte solutions. Latin American Applied Research, 19, 15–21.Īpelblat, A., & Manzurola, E. Density and viscosity of juices as functions of soluble solids content and temperature. ![]() Alimentacion, Equipos y Tecnologia, 3, 209–216.Īlvarado, J. Variació de la densidad de un zumo de manzana con la temperature y la concentración. (a) When water or any volatile solvent is in a closed container, water molecules move into and out of the liquid phase at the same rate in a dynamic equilibrium.Aguado, M. \): A Model Depicting Why the Vapor Pressure of a Solution of Glucose Is Less Than the Vapor Pressure of Pure Water.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |