Journal of Food Science · 1986 · 42 citations · 11 references
AgricultureFood ScienceHorticultural SciencesFood ProcessingFood RheologyRheologyFruit Pulp ProcessingFruit QualityFruit Quality EvaluationFruit TextureRheology Of SaucesViscoelastic Properties Of FoodsConsistencyFirmnessFruit Texture AnalysisPhysicochemical Quality AttributesProcessing Effects On RheologyPulp RheologyStressViscosity Profiles
ABSTRACT Shear rate‐shear stress data of 54 samples of apple sauce and their serums were determined, and power law parameters were derived for the data. The samples were from two apple cultivars (Rome Beauty and Rhode Island Greening) that were stored to three firmness values and processed utilizing three finisher screen sizes and speeds. Serum samples were mildly non‐Newtonian, while the sauce samples were highly non‐Newtonian fluids. Analysis of variance showed that apple cultivar, apple firmness and finisher screen opening accounted for a large variation in sauce consistency, while regression analysis showed that pulp content was important for the magnitude of the sauce consistency.
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RHEOLOGY OF LIQUID FOODS ‐ A REVIEW<sup>1</sup>
M.A. Rao · Journal of Texture Studies · 1977 · 210 citations
Engineering, Food Science, Physics +15
FLOW PROPERTIES OF TOMATO CONCENTRATES
M.A. Rao, Malcolm C. Bourne, H. J. Cooley · Journal of Texture Studies · 1981 · 120 citations