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KMID : 0380619900220060646
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 6 p.646 ~ p.650
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Rheological Properties of Garlic Juice and its Concentrate
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박무현/Park, Moo Hyun
한봉호/김병삼/배태진/박노현/Han, Bong Ho/Kim, Byeong Sam/Bae, Tae Jin/Park, Noh Hyun
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Abstract
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To develop a new form of spice material by concentration of garlic juice, its rheological properties were investigated. In the temperature range of 15 to 65℃, the garlic juice with the solid content of 32 to 60°Brix was considered as a pseudoplastic fluid. Flow and consistency indices of the juice interpreted by power-law equation varied from 0.9937 to 0.6130 and 0.0041 to 3.1886Pa·s^n, respectively. Apparent viscosity was lineally decreased as shear rate was increased. Activation energy for the flow of the garlic juice changed in the range of 11,216 to 23,195 kJ/kg·mol.
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