Rheological study of orange juices for a better knowledge of their suspended solids interactions at low and high concentration
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- 作者：Layal Dahdouha ; Christelle Wisniewskib ; Julien Riccia ; Laurent Vachoudb ; Manuel Dornierc ; Michè ; le Delalondeb ; michele.delalonde@univ-montp1.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Orange juices ; Suspended solids ; Viscoelastic behavior ; Particles interaction ; Specific energy of cohesion
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：174
- 期：Complete
- 页码：15-20
- 全文大小：583 K
文摘
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Study of the interactions between different orange juices suspended solids.
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Investigation of juice viscoelastic behavior through a rheological approach.
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Specific energy of cohesion increased as the suspended solids content increased.
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The solid-like behavior was enhanced by the presence of large particles.