Title
THE EFFECT OF APPLE MASH PRETREATMENT ON THE RHEOLOGICAL PROPERTIES AND JUICES EXTRACT
Autor
Kamil Wilczyński, Zbigniew Kobus, Rafał Nadulski
Keywords
viscosity, apple juice, pretreatment, rheological properties
Abstract
The aim of the study was to determine the rheological properties and extract of apple juices. Two varieties of apple were used: Idared and Golden Delicious. The measurements were made using rotational rheometer from Brookfield Engineering Laboratories: model LVDV-II + PRO using spindle working in the range from 20 to 90 rpm/min, changed every 10 rpm/min. Temperature during test was of 21°C. Additionally the soluble solid content in juice was determined. The results showed that freezing and thawing treatment of pulp changed the rheological behaviour of apple juice for both varieties. There was no influence of enzymatic liquefaction on rheological behaviour of obtained apple juice.
Pages
33-40
Cite
Wilczyński, K., Kobus, Z., Nadulski, R. (2015). THE EFFECT OF APPLE MASH PRETREATMENT ON THE RHEOLOGICAL PROPERTIES AND JUICES EXTRACT. Acta Sci. Pol. Technica Agraria, 14(3-4), 33-40.
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