한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제24권3호
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- Pages.261-265
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- 1992
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- 0367-6293(pISSN)
무우쥬스 농축액의 Rheological Properties
Rheological Properties of Radish Juice Concentrates
- Lee, Se-Eun (Korea Food Research Institute) ;
- Lee, Boo-Yong (Korea Food Research Institute) ;
- Jin, Jae-Soon (Korea Food Research Institute) ;
- Kim, Dong-Man (Korea Food Research Institute) ;
- Kim, Kil-Hwan (Korea Food Research Institute)
- 발행 : 1992.06.01
초록
무우쥬스 농축액의 저장성 및 활용성 증진을 위해 역삼투압법과 박막농축법 등을 이용하여 농축한 무우쥬스 농축액의 유통 특성을 조사한 결과는 다음과 같다. 무우쥬스 농축액은 약간의 의사가소성을 띠는 뉴턴유체의 흐름 특성을 보여주었다. 전단속도 1000(1/S)에서의 겉보기 점도는 1번 농축구(열처리 무우쥬스, 박막 농축구)가 0.0503Pa.s, 2번 농축구(생무우쥬스, 박막농축구)가 0.0578, 3번 농축구(열처리 무우쥬스, 역삼투압 농축구)가 0.0655Pa.s 값을 각각 나타내었다. 각 농축액 항복력은
To improve preservation and utilization of radish juice concentrates, radish juice were concentrated by reverse osmosis(RO) and thin layer evaporator(TLE) and their rheological properties were investigated. Radish juice concentrates were considered as nowtonian fluids. The apparent viscosity of conc. 1 (Heat treatment radish juice, concentrated by TLE), conc. 2 (Raw radish juice, concentrated by TLE), conc. 3 (Heat treatment radish juice, concentrated by RO) were 0.0503, 0.0578 and 0.0655 Pa.s at 10(1/s), respectively. The yield stress of these concentrates were ranged from 0.0001 to 0.0580 Pa. The activation energy for the flow of the radish juice conc. 1 were increased from 2.7057 to