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.
A., S., R., M., F., A., & A., H. (2006). EFFECT OF TEMPERATURE AND CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF FIG JAM PUREE. The International Conference on Chemical and Environmental Engineering, 3(3rd International Conference On Chemical & Environmental Engineering), 1-11. doi: 10.21608/iccee.2006.41001
MLA
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". The International Conference on Chemical and Environmental Engineering, 3, 3rd International Conference On Chemical & Environmental Engineering, 2006, 1-11. doi: 10.21608/iccee.2006.41001
HARVARD
A., S., R., M., F., A., A., H. (2006). 'EFFECT OF TEMPERATURE AND CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF FIG JAM PUREE', The International Conference on Chemical and Environmental Engineering, 3(3rd International Conference On Chemical & Environmental Engineering), pp. 1-11. doi: 10.21608/iccee.2006.41001
VANCOUVER
A., S., R., M., F., A., A., H. EFFECT OF TEMPERATURE AND CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF FIG JAM PUREE. The International Conference on Chemical and Environmental Engineering, 2006; 3(3rd International Conference On Chemical & Environmental Engineering): 1-11. doi: 10.21608/iccee.2006.41001
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