Search Results - Juice Newton*

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  1. 1
    Rheology of Pomelo Juice

    Rheology of Pomelo Juice by Keshani, Samaneh

    Published 2009
    “…Shear rates employed ranged from 0-1000 s-1. o Pomelo juice was found to exhibit both Newtonian and Non-Newtonian behavior. …”
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  2. 2
    Optimisation of extraction methods and rheological characteristics of soursop juice

    Optimisation of extraction methods and rheological characteristics of soursop juice by Quek, Meei Chien

    Published 2012
    “…The effect of temperature and concentration on rheological behaviour of freeze-dried soursop juice concentrates were investigated. Several rheological models were fitted to the rheological data, namely, Newtonian, Power law, Bingham, Casson and Herschel-Bulkley models. …”
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  3. 3
    Rheological properties of Josapine pineapple juice at different stages of maturity.

    Rheological properties of Josapine pineapple juice at different stages of maturity. by Shamsudin, Rosnah, Wan Daud, Wan Ramli, Takrif, Mohd Sobri, Hassan, Osman, Ilicali, Coskan

    Published 2009
    “…The results show that josapine pineapples juice demonstrated a Newtonian behavior and is influenced by maturity stage, temperature and concentration. …”
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  4. 4
    Effect of temperature and concentration on rheological properties pomelo juice concentrates

    Effect of temperature and concentration on rheological properties pomelo juice concentrates by Keshani, Samaneh, Abdullah, Luqman Chuah, Abdul Rahman, Russly

    Published 2012
    “…Pomelo juice was found to exhibit both Newtonian and Non-Newtonian behavior. …”
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  5. 5
    Effects of temperatures on rheological behavior of dragon fruit (Hylocereus sp.) juice

    Effects of temperatures on rheological behavior of dragon fruit (Hylocereus sp.) juice by Chuah, Teong Guan, Ling, Hwei Lin, Chin, Nyuk Ling, Choong, Thomas Shean Yaw, Ahmadun, Fakhru'l-Razi

    Published 2008
    “…The rheological behavior of these concentrates was studied in the temperature range of 5, 10, 15, and 40°C. Dragon fruit juice was found to exhibit non-Newtonian, pseudoplastic behavior. …”
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  6. 6
    Experimental Investigation And Numerical Simulation Of Ohmic Heating For Liquid Food Pasteurization Under Laminar Condition

    Experimental Investigation And Numerical Simulation Of Ohmic Heating For Liquid Food Pasteurization Under Laminar Condition by Salih Elfakie, Elzubier Ahmed

    Published 2008
    “…Thermo-physical and rheological properties of soymilk and guava juice were measured. Soymilk was found to be Newtonian and guava juice a Non Newtonian (power law n = 0.0.5978 and k = 0.117 Pa sn). …”
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  7. 7
    The effect of buoyancy force in computational fluid dynamics simulation of a two-dimensional continuous ohmic heating process

    The effect of buoyancy force in computational fluid dynamics simulation of a two-dimensional continuous ohmic heating process by Elfakie, Elzubier Ahmed Salih, Choong, Thomas Shean Yaw, Spotar, Sergei Y., Chin, Nyuk Ling, Mohammed, Ibrahim Omer

    Published 2009
    “…A two-dimensional model describing the flow, temperature and electric field distribution of non-Newtonian power law guava juice fluid in a cylindrical continuous ohmic heating cell was developed. …”
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  8. 8
    Effects of mixing and conjugation process with pea protein isolate on functional properties of pectin in emulsions

    Effects of mixing and conjugation process with pea protein isolate on functional properties of pectin in emulsions by Tamnak, Sahar

    Published 2015
    “…The current study revealed that all single (O/W) and double (W1/O/W2) emulsions exhibited a non-Newtonian pseudoplastic flow behavior. Samples containing mixed pectin-pea protein isolate and native pectin showed the highest apparent viscosity (~6 mPa.s at a medium shear rate of 60 s-1) among all prepared single emulsions. …”
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