Viscosity and density of grape juice (Isabella) for process applications
The density and viscosity of grape juice were measured at four temperatures in the range of 303 to 333 °K and five concentrations between 2 and 12.5 °Brix. The viscosity was determined using an Ostwald type capillary viscometer. Density was determined using a pycnometer. The density and viscosity de...
| Main Authors: | , , |
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| Format: | Online |
| Language: | Spanish |
| Published: |
Facultad de Ciencias Exactas, Químicas y Naturales
2010
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/519 |
| Summary: | The density and viscosity of grape juice were measured at four temperatures in the range of 303 to 333 °K and five concentrations between 2 and 12.5 °Brix. The viscosity was determined using an Ostwald type capillary viscometer. Density was determined using a pycnometer. The density and viscosity decreased when temperature increased and when concentration decreased for the temperature and concentration in the range studied. The temperature did not have significant influence (p>0.05) on the density, however there were great differences (p<0.05) with concentration. The viscosity was significantly influenced by temperature and concentration (p<0.05). The density of the juice varied linearly with concentration (r2 = 0.99). The value of viscosity was correlated with temperature and concentration by usual models. The value of the activation energy ranged between 6.2 and 7.99 Kj/mol. |
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Rheological and sensorial parameters of guava yogurt enriched with