DETERMINATION OF RHEOLOGICAL PROPERTIES OF GRAPE MOLASSES

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TAVAKOLIPOUR H.; KALBASI ASHTARI A.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:10 | Issue:40 Page(s): 129-137

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Title

DETERMINATION OF RHEOLOGICAL PROPERTIES OF GRAPE MOLASSES

Author(s)

TAVAKOLIPOUR H. | KALBASI ASHTARI A. | Issue Writer Certificate

Keywords

GRAPE MOLASSESQ2

OSWALD DE WALE MODELQ2

MITCHKA METHODQ2

RHEOLOGICAL PROPERTIESQ2

ACTIVATION ENERGYQ2

Abstract

GRAPE MOLASSES is one of the famous by products of grape that more produced by traditional methods. In this research, some physicochemical properties of GRAPE MOLASSES such as SG, pH, total sugar, ash and RHEOLOGICAL PROPERTIES by using of a single cylinder rotary viscometer at three temperatures (25, 45 and 65oC) and three concentrations of 35, 50 and 76 were measured. Mathematical calculations in basis of MITCHKA METHOD shown that it is non-Newtonian and have dilatant behavior. Arrhenius model used for temperature dependence of consistency coefficient and ACTIVATION ENERGY calculated in range of 15.197 to 34.070 kJ/mol. Finally, by using of exponential relationship concentration dependence of consistency coefficient was evaluated.

Cites

تاثیر جایگزینی شکر با شیره انگور بر ویژگی های فیزیکوشیمیایی و حسی بستنی وانیلی

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APA: Copy

TAVAKOLIPOUR, H., & KALBASI ASHTARI, A.. (2013). DETERMINATION OF RHEOLOGICAL PROPERTIES OF GRAPE MOLASSES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10(40), 129-137. SID. https://sid.ir/paper/71723/en

Vancouver: Copy

TAVAKOLIPOUR H., KALBASI ASHTARI A.. DETERMINATION OF RHEOLOGICAL PROPERTIES OF GRAPE MOLASSES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;10(40):129-137. Available from: https://sid.ir/paper/71723/en

IEEE: Copy

H. TAVAKOLIPOUR, and A. KALBASI ASHTARI, “DETERMINATION OF RHEOLOGICAL PROPERTIES OF GRAPE MOLASSES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 10, no. 40, pp. 129–137, 2013, [Online]. Available: https://sid.ir/paper/71723/en

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