RHEOLOGICAL PROPERTIES OF CRANBERRY CELL WALL MATERIAL
作者:
A. BRADFORD HOLMES,
SUSAN L. GILBERT,
CHO KYUN RHA,
期刊:
Journal of Food Science
(WILEY Available online 1977)
卷期:
Volume 42,
issue 1
页码: 29-31
ISSN:0022-1147
年代: 1977
DOI:10.1111/j.1365-2621.1977.tb01211.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTRheological properties of cell wall material suspensions recovered from pressed cranberries were studied with rotational viscometers at 25°C. The general power law equation was found to be an adequate model, the flow behavior index decreasing, and the consistency coefficient and yield stress Increasing, as concentration increased. Time dependency and pseudoplastic or mixed‐type flow behavior were observed. Large yield stresses at low concentrations suggested potential use of cell wall material as a food. thicken
点击下载:
PDF
(420KB)
返 回