Analysis of rheological properties of boiled grape juice associated with musalais process

ZHU Li-xia; WANG Qiang

doi:10.13386/j.issn1002-0306.2013.24.053

ZHU Li-xia, WANG Qiang. Analysis of rheological properties of boiled grape juice associated with musalais process[J]. Science and Technology of Food Industry, 2013, (24): 101-104. DOI: 10.13386/j.issn1002-0306.2013.24.053

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Analysis of rheological properties of boiled grape juice associated with musalais process

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The rheological properties of boiled liquid during Musalaisi process were firstly studied under the conditions of different temperature and Brix.The results showed that the Musalais boiling liquid was Newtonian fluid within 15 ⁵5℃ and 10 ²5° Brix.The viscosity could be expressed by Arrhenius and Index equation to describe the effect of temperature and Brix respectively on the rheological property of the boiled grape juice.The combined effect of temperature and concentration on the viscosity was expressed by the equation of η=3.3×10-7e19914e 0.0056C/RT.The finding above provided a theoretical basis for the Musalais technology design.

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Analysis of rheological properties of boiled grape juice associated with musalais process

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