CORRELATIONS FOR the CONSISTENCY COEFFICIENTS of APRICOT and PEAR PUREES
Küçük Resim Yok
Tarih
1985
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Two correlations for the consistency coefficients of apricot and pear purees have been developed. the consistency coefficient for the apricot puree within the given experimental range can be represented as K = 3.7 × 10-6e1500/T(%TS)3.5 and for the pear puree, K = 3.1 × 10-6e1500/T(%TS)3 Experimental values obtained from the literature are compared with the predictions obtained using the above equations. the level of agreement is generally satisfactory. It is recommended that the consistency coefficients for fruit purees be determined at known dissolved solids and insoluble solids content. Copyright © 1985, Wiley Blackwell. All rights reserved
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Food Process Engineering
WoS Q Değeri
Scopus Q Değeri
Q2
Cilt
8
Sayı
1
