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《JOURNAL OF SHANDONG AGRICULTURAL UNIVERSITY》 1996-01
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RHEOLOGICAL PROPERTY OF THE CONCENTRATED PEAR JUICE

Lu Fusui; Huang Xuesong; Wang Hanzhong(Dept. of Food Sci.,Shandong Agri. Univ,. Taian, China, 271018)  
The rheological behaviour of 71°Brix concentrted pear juice was studied in the temperature ranges 20 ̄80℃. The result indicates that the concentrated pear juice behaves as a Newtonian fluid. Its viscosity decreases with the temperature raised in the range 20 ̄ 70℃ and increases slowly over 70℃. In the temperature ranges 20 ̄60℃,the change in viscosity with temperature can be described by an Arrhenius type equation.
【CateGory Index】: TS255.44
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