Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model-Reference-Cited by-同舟云学术

Modeling the rheological behavior of thermosonic extracted guava, pomelo, and soursop juice concentrates at different concentration and temperature using a new combination model

Published:2017-10-30 Issue:2 Volume:42 Page:e13517
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Abdullah Norazlin¹²^ORCID,Chin Nyuk L.²,Yusof Yus A.²,Talib Rosnita A.²

Affiliation:

1. Department of Technology and Heritage, Faculty of Science, Technology and Human DevelopmentUniversiti Tun Hussein Onn Malaysia (UTHM) Parit Raja, Batu Pahat, Johor86400 Malaysia

2. Department of Process and Food Engineering Faculty of EngineeringUniversiti Putra Malaysia, 43400 UPMSerdang Selangor Malaysia

Funder

Malaysia's Ministry of Higher Education's Fundamental Research Grant Scheme

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13517

Reference34 articles.

1. Abdullah N.(2015).Optimisation and rheological modelling of thermosonically extracted tropical fruit juice concentrates(PhD thesis). Universiti Putra Malaysia Malaysia.

2. Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling

3. Modelling the effect of temperature on the lipid solid fat content (SFC)

4. Viscometric Behavior of Reconstituted Tomato Concentrate

5. Rheological properties of enzyme-treated mango pulp

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