FLOW PROPERTIES OF BABACO (CARICA PENTAGONA) PUREES AND CONCENTRATES |
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| Authors: | D CASTALDO L PALMIERI A LO VOI P COSTABILE |
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| Affiliation: | Department oj Fruit Juices Experimental Station, for the Food Preserving Industry (Parma), Angri Section Vin Nazionnle, 121//23 - Angri (SA) - ITALY;Department of Fruit Juices Department of Food Engineering Experimental Station for the Food Preserving Industry (Parma), Angri Section Via Nazionale, 121/123 - Angri (SA) - ITALY;Department of Fruit Juices Department of Waste Water Experimental Station for the Food Preserving Industry (Parma), Angri Section Via Nazionale, 121/123 - Angri (SA) - ITALY |
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| Abstract: | A power law model describes adequately the rheological behaviour of Babaco purees and concentrates while a Herschel-Bulkley model describes concentrates only. A single equation ηa=α x cβ x exp (Ea/RT), combining the effects of temperature and concentration on apparent viscosity (ηa100), was used to describe rheological behaviour. |
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