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KMID : 0380619920240030261
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 3 p.261 ~ p.265
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Rheological Properties of Radish Juice Concentrates
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김길환/Kim, Kil Hwan
이세은/김동만/이부용/진재순/Lee, Se Eun/Kim, Dong Man/Lee, Boo Yong/Jin, Jae Soon
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Abstract
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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), cone 3 (Heat treatment radish juice, concentrated by RO) were 0.0503, 0.0578 and 0.0655 Pas 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 4.1159 X 10⁴ I/kg.mol by increasing concentration of radish juice.
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