EFFECT OF TEMPERATURE AND CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF FIG JAM PUREE
A., S., R., M., F., A., A., H. (2006). EFFECT OF TEMPERATURE AND CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF FIG JAM PUREE. EKB Journal Management System, 3(3rd International Conference On Chemical & Environmental Engineering), 1-11. doi: 10.21608/iccee.2006.41001
Sorour M. A.; Mostafa S. R.; Abadir M. F.; Habash L. A.. "EFFECT OF TEMPERATURE AND CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF FIG JAM PUREE". EKB Journal Management System, 3, 3rd International Conference On Chemical & Environmental Engineering, 2006, 1-11. doi: 10.21608/iccee.2006.41001
A., S., R., M., F., A., A., H. (2006). 'EFFECT OF TEMPERATURE AND CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF FIG JAM PUREE', EKB Journal Management System, 3(3rd International Conference On Chemical & Environmental Engineering), pp. 1-11. doi: 10.21608/iccee.2006.41001
A., S., R., M., F., A., A., H. EFFECT OF TEMPERATURE AND CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF FIG JAM PUREE. EKB Journal Management System, 2006; 3(3rd International Conference On Chemical & Environmental Engineering): 1-11. doi: 10.21608/iccee.2006.41001

EFFECT OF TEMPERATURE AND CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF FIG JAM PUREE

The International Conference on Chemical and Environmental Engineering
Article 6, Volume 3, 3rd International Conference On Chemical & Environmental Engineering, May 2006, Page 1-11  XML PDF (246.38 K)
Document Type: Original Article
DOI: 10.21608/iccee.2006.41001
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Authors
Sorour M. A.1; Mostafa S. R.2; Abadir M. F.2; Habash L. A.1
1Agricultural Research Center.
2Faculty of Engineering, Cairo University.
Abstract
ABSTRACT
The rheological properties of Fig jam puree were studied at the range 40-65 % solid
concentration of Fig jam puree within temperature range 20-90°C and spindle speed
of 10-50 rpm. Dependence of apparent viscosity on temperature was related through
the Arrhenius law. The plot of lnμ versus 1/T exhibits three regions with different
temperature dependencies at concentration 65%, a reasonable explanation was
presented for this phenomenon. Also, this study includes the dependence of the
apparent viscosity of Fig jam puree on solid concentration that follows the power law
relationship. An interpretation of the relation between the constants of the power law
and shear rate was deducted.
Keywords
Activation energy; effect of temperature; Rheology of jams; Effect of concentrations
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