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Density, viscosity and coefficient of thermal expansion of clear grape juice at different soluble solid concentrations and temperatures


, : Density, viscosity and coefficient of thermal expansion of clear grape juice at different soluble solid concentrations and temperatures. Journal of Food Engineering 71(2): 143-149

The effect of temperature and soluble solids concentration on density, coefficient of thermal expansion and viscosity of clear grape juices from Mendoza, Argentina, collected during 1999 and 2001, was studied. The juice was obtained from different sections of a commercial evaporator at concentrations ranging from 22.9-70.6 degrees Brix. The properties were measured between 20 degrees C and 80 degrees C, in 10 degrees C increments.

US$19.90

DOI: 10.1016/j.jfoodeng.2004.10.026


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