Viscosity of tangerine and lemon juices as a function of temperature and concentration

摘要: Summary Viscosities of two fruit (lemon and tangerine) juices have been measured with a capillary flow technique. Measurements were made in the temperature range from 303 to 393 K. The concentration was between 15 40 °Brix for tangerine juice 17 45 °Brix lemon juice. total uncertainty viscosity measurements estimated be <0.5% at low concentrations up 1.5% high 0.025 K, respectively. effect on study. values used calculate temperature, (∂ ln η/∂T)x, concentration, (∂ ln η/∂x)T, coefficients each Arrhenius type correlation equations represent dependence viscosity. equation parameters (flow activation energy, Ea, η∞) calculated viscosities as function concentration. Different theoretical models stringently tested new accurate juices. predictive capability various studied. behavior are discussed light applicability previously aqueous solutions also New model developed combined average absolute deviation this 0.8% 2.1% juices,