CORRELATIONS FOR the CONSISTENCY COEFFICIENTS of APRICOT and PEAR PUREES

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dc.contributor.authorILICALI C.
dc.date.accessioned2019-10-27T00:35:51Z
dc.date.available2019-10-27T00:35:51Z
dc.date.issued1985
dc.departmentEge Üniversitesien_US
dc.description.abstractTwo 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 reserveden_US
dc.identifier.doi10.1111/j.1745-4530.1985.tb00098.x
dc.identifier.endpage51en_US
dc.identifier.issn0145-8876
dc.identifier.issn0145-8876en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage47en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4530.1985.tb00098.x
dc.identifier.urihttps://hdl.handle.net/11454/24460
dc.identifier.volume8en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleCORRELATIONS FOR the CONSISTENCY COEFFICIENTS of APRICOT and PEAR PUREESen_US
dc.typeArticleen_US

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