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: | , , |
|---|---|
| Format: | Online |
| Language: | Spanish |
| Published: |
Facultad de Ciencias Exactas, Químicas y Naturales
2010
|
| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/519 |
| _version_ | 1810375053453295616 |
|---|---|
| author | Brousse, María M. Martos, María A. Cruz, Nancy |
| author_facet | Brousse, María M. Martos, María A. Cruz, Nancy |
| author_sort | Brousse, María M. |
| collection | Revista de Ciencia y Tecnologia RECyT |
| description | 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. |
| format | Online |
| id | ojs-article-519 |
| institution | Facultad de Ciencias Exactas Quimicas y Naturales |
| language | Spanish |
| publishDate | 2010 |
| publisher | Facultad de Ciencias Exactas, Químicas y Naturales |
| record_format | ojs |
| spelling | ojs-article-5192020-03-06T10:52:51Z Viscosity and density of grape juice (Isabella) for process applications Viscosidad y densidad de jugo de uva (Isabella) para aplicaciones de procesos Brousse, María M. Martos, María A. Cruz, Nancy Viscosity Density Grape Juice Viscosidad Densidad Jugo de uva 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. La densidad y la viscosidad de juego de uva se midieron a cuatro temperaturas en un rango entre 303 a 333 ºK y cinco concentraciones entre 2 y 12,5 °Brix. La viscosidad fue determinada mediante un viscosímetro capilar tipo Ostwald. La densidad fue determinada por picnometría. La densidad y la viscosidad disminuyeron cuando se incrementó la temperatura y con la disminución de la concentración, para el rango de temperatura y concentración estudiado. La temperatura no influyó significativamente (p>0,05) sobre la densidad, sin embargo existen diferencias estadisticamente significativas (p<0,05) con la concentración. La temperatura y la concentración influyen significativamente (p<0,05) sobre la viscosidad. La densidad del jugo varió linealmente con la concentración (r2 = 0,99). El valor de la viscosidad se correlacionó con la temperatura y la concentración mediante modelos usuales. La energía de Activación varió entre 6,2 a 7,99 Kj/mol. Facultad de Ciencias Exactas, Químicas y Naturales 2010-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/519 Argentine Journal of Science and Technology; Vol. 13 No. 1 (2010); 30-35 Revista de Ciencia y Tecnología; Vol. 13 Núm. 1 (2010); 30-35 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/519/432 Derechos de autor 2010 Revista de Ciencia y Tecnología |
| spellingShingle | Viscosity Density Grape Juice Viscosidad Densidad Jugo de uva Brousse, María M. Martos, María A. Cruz, Nancy Viscosity and density of grape juice (Isabella) for process applications |
| title | Viscosity and density of grape juice (Isabella) for process applications |
| title_alt | Viscosidad y densidad de jugo de uva (Isabella) para aplicaciones de procesos |
| title_full | Viscosity and density of grape juice (Isabella) for process applications |
| title_fullStr | Viscosity and density of grape juice (Isabella) for process applications |
| title_full_unstemmed | Viscosity and density of grape juice (Isabella) for process applications |
| title_short | Viscosity and density of grape juice (Isabella) for process applications |
| title_sort | viscosity and density of grape juice isabella for process applications |
| topic | Viscosity Density Grape Juice Viscosidad Densidad Jugo de uva |
| topic_facet | Viscosity Density Grape Juice Viscosidad Densidad Jugo de uva |
| url | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/519 |
| work_keys_str_mv | AT broussemariam viscosityanddensityofgrapejuiceisabellaforprocessapplications AT martosmariaa viscosityanddensityofgrapejuiceisabellaforprocessapplications AT cruznancy viscosityanddensityofgrapejuiceisabellaforprocessapplications AT broussemariam viscosidadydensidaddejugodeuvaisabellaparaaplicacionesdeprocesos AT martosmariaa viscosidadydensidaddejugodeuvaisabellaparaaplicacionesdeprocesos AT cruznancy viscosidadydensidaddejugodeuvaisabellaparaaplicacionesdeprocesos |
Rheological and sensorial parameters of guava yogurt enriched with