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|Title:||Rheological properties of cabbage pulp|
|Source:||Gong, Z., Zhang, M., Bhandari, B., Mujumdar, A.S., Jin-Cai, S. (2010-09). Rheological properties of cabbage pulp. International Journal of Food Properties 13 (5) : 1066-1073. ScholarBank@NUS Repository. https://doi.org/10.1080/10942910902954551|
|Abstract:||The rheological behavior of cabbage pulp was determined using a computer controlled rotational rheometer at a temperature range of 20, 30, 40, and 50C. The flow behavior of pulp was pseudoplastic and fitted well to the Casson model. In all the cases, the effect of soluble solids on apparent viscosity was more pronounced than the effect of temperature. The combined effect of temperature and soluble solid content on viscosity was also given. The activation energy value of 3-6Brix cabbage puree varied from 7 to 12.6 kJ/mol when shear rate increased from 1 to 10 s-1. The exponential model developed had an excellent fit (r2 0.87) and would be useful for the engineering applications. Copyright © 2010 Taylor & Francis Group, LLC.|
|Source Title:||International Journal of Food Properties|
|Appears in Collections:||Staff Publications|
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