Viscosity of Fruit Juices Experimental and Modeling |
|
| Author:
| Abdulagatov, I. M.
Magerramov, M. A.
Abdulagatov, A. I.
Azizov, N. D. |
| Series title: | Food Science and Technology Ser. |
| ISBN: | 978-1-61209-525-7 |
| Publication Date: | Jun 2011 |
| Publisher: | Nova Science Publishers, Incorporated
|
| Imprint: | Nova Novinka |
| Book Format: | Paperback |
| List Price: | AUD $78.95 |
Book Description:
|
Modeling, optimisation and automation of food processes is difficult due to the complexity of the raw materials and products involved, which affect thermophysical properties such as density, heat capacity, viscosity, thermal conductivity and thermal diffusivity. The thermophysical properties of fruit juices exhibit substantial changes with temperature, pressure and concentration during processing. This book presents current research on the effect these factors on fruit juices.
Modeling, optimisation and automation of food processes is difficult due to the complexity of the raw materials and products involved, which affect thermophysical properties such as density, heat capacity, viscosity, thermal conductivity and thermal diffusivity. The thermophysical properties of fruit juices exhibit substantial changes with temperature, pressure and concentration during processing. This book presents current research on the effect these factors on fruit juices.