University of Life Sciences in Lublin

Wydawnictwo Uniwersytetu Przyrodniczego

Issue 13 (3) 2014 pp. 23–30

Zbigniew Kobus, Izabela Błaszczuk, Kamil Wilczyński

Influence of pasteurization and freezing on rheological properties of parsley juice

Abstract: The work presents the investigation results of rheological properties of parsley juice. Three kinds of juice were studied: the raw juice, the frozen juice and the pasteurized ones. The measurements were made using a rotational rheometer (Brookfield Engineering Laboratories: model LVDV-II + PRO) for juice of 11.7eBx in the range of temperature from 10°C to 50°C. The juice was obtained by pressing in a basket-type press with a hydraulic drive. The investigation showed that the raw juice was Newtonian in behavior. There was no influence of preservation methods on rheological behavior and viscosity of juice. The effect of temperature on juice viscosity was described by Arrhenius-Guzman equation.
Keywords: parsley juice, rheological properties, pasteurization, freezing
For citation:

MLA Kobus, Zbigniew, et al. "Influence of pasteurization and freezing on rheological properties of parsley juice." Acta Sci.Pol. Tech. Agr. 13.3 (2014): 13.
APA (2014). . Acta Sci.Pol. Tech. Agr. 13 (3), 13
ISO 690 KOBUS, Zbigniew, BłASZCZUK, Izabela, WILCZYńSKI, Kamil. Influence of pasteurization and freezing on rheological properties of parsley juice. Acta Sci.Pol. Tech. Agr., 2014, 13.3: 13.
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Streszczenie w języku polskim:
http://www.agriculturalengineering.actapol.net/tom13/zeszyt3/abstrakt-23.html