Study on the Rheological Properties of Concentrated Grape Juice

Abstract

Abstract: The rheological properties of concentrated grape juices were determined at different temperatures and differentconcentrations. The experiment results showed that concentrated grape juices were Newtonian-type fluid. Changes in theviscosity of concentrated grape juices with different temperatures at different concentrations were studied. By regressionanalysis, some equations that described the effects of temperature and concentration on the viscosities of grape juices were derived.Finally, equation describing the combined effect of temperature and concentration on the concentrated grape juice viscosity wasobtained. And the equation could be utilized to predict the viscosities of concentrated grape juice processed at differenttemperatures and different concentrations.

Key words: concentrated grape juice, rheological properties, viscosity, newtonian-type fluid

BAO Hai-Rong, CHEN Bi-Wen, WU Ying-Zhou. Study on the Rheological Properties of Concentrated Grape Juice[J]. FOOD SCIENCE, 2004, 25(10): 70-72.

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Study on the Rheological Properties of Concentrated Grape Juice

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