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Mixing Process of Apple Juice Concentrate

Received: 19 September 2015     Accepted: 23 October 2015     Published: 10 November 2015
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Abstract

The rheological properties of apple concentrate were studied over the range 4-70°C, solid concentration 71 wt% of apple concentrate, and shear rate 9.3-74.4 s-1. Shear rate - shear stress data indicate that apple juice concentrate (71%) behaves as pseudoplastic fluid at (4, 10°C) while the concentrate exhibited Newtonian fluid at temperatures studied (30-70°C). The effect of rheological properties of apple juice concentrate on mixing parameters was investigated. An impeller mixer was connected with ammeter in order to predict the power of the mixer at different impeller to column diameter (D/T). The relation between power number, blend number, pumping number and Reynolds number were calculated at different D/T ratio.

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 1-1)

This article belongs to the Special Issue Food Engineering and Packaging

DOI 10.11648/j.ijnfs.s.2016050101.11
Page(s) 1-6
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Mixing of Non-Newtonian Fluids, Rheology of Fruit Concentrate, Power Consumption

References
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[2] Ramos A. M. and Ibarz A., Density of juice and fruit puree as a function of soluble solids content and temperature. J. Food Eng., 35(17), 1998, 57–63.
[3] Ibarz, A., Gonzalez C., Esplugas S. and Vicente M., Rheology of clarified fruit juices. I: peach juices. J. Food Eng, 15(18), 1992, 49–61.
[4] Keshani S., Chuah AL., and. Russly A. R, Effect of temperature and concentration on rheological properties pomelo juice concentration. International Food Research Journal 19, 2012, 553-562.
[5] Alvarez E., Cancela MA and Maceiras R., Effect of temperature on rheological properties of different jams. International Journal of Food Properties 9, 2006, 135-146.
[6] Ahmed, J.,. Ramaswamy H.S and Sashidhar K.. Rheological characteristics of tamarind (Tamarindusindical L) juice concentrate food Sci Technol- LEB 40, 2007, 225-231.
[7] Niranjan K, Smith D.L.O., Rielly C.D, Lindley J. A, and Phillips V.R., Mixing processes for Agricultural and Food materials: Part 5, Review of Mixer Type J. of Agricultural Engineering Research, 59, 1994, 145-161.
[8] Thakur R.K., Vial Ch., Djelveh G. and M. Labbafi, Mixing of complex fluids with flat bladed impellers: effect of impeller geometry and highly shear thinning behavior. Chemical Engineering and Processing, 43, 2004, 1211-1222.
[9] Chenxu Yu. and Gunasekaran S., Performance evaluation of different model mixers by numerical simulation, Journal of Food Engineering, 71. 2005, 295-303.
[10] Kamienski J., Mixing power of turbine mixers with divided angled blades. Industria Chemical Processes, 7 (3), 1986, 417-431.
[11] Yuji S. and Hiromoto U., Effects of paddle dimensions and baffle conditions on the interrelations among discharge flowrate, mixing power and mixing time in mixing vessels. Journal of Chemical Engineering of Japan, 20 (4), 1987, 399-404.
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[13] Geankoplis, C.J. (1983). Transport Processes and Unit Operations Allyn and Bacon, Inc., 2nd Ed.
[14] Xueming Z., Zondong H., Nienow A.W. and Kent C.A., Rheological characteristics, power consumption, mass and heat transfer during xanathan gum fermentation. Chinese Journal of Chemical Engineering, 2(4), 1994, 198-210.
[15] Brookfield manual, Brookfield Manual No. M/98-211-B0104, Operating Instruction, Brookfield Engineering Laboratories, Inc. Middleboro, MA.USA, 1998.
[16] Sorour M.A., Prediction of power number in mixing of apricot jam puree. Journal of Engineering and Applied Science, 53(1) 2006, 133-140.
[17] Sean X. L., Dong, D. X. Zheng D. C. and B. Pratish, Shear rate dependent thermal conductivity measurement of two fruit juice concentrates. J. Food Eng., 57(17), 2003, 217-244.
[18] Rushton J.N., Costich E.W. and H. Everett, Unit operation, Chem. Eng. Prog., 1950, 46-395.
[19] Maingonnat J.F., Muller L. and Leuliet J.C., Modelling the build-up of a thixotropic fluid under viscosimetric and mixing conditions, J. of Food Eng., 71, 2005, 265-272.
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  • APA Style

    Entsar N. M. (2015). Mixing Process of Apple Juice Concentrate. International Journal of Nutrition and Food Sciences, 5(1-1), 1-6. https://doi.org/10.11648/j.ijnfs.s.2016050101.11

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    ACS Style

    Entsar N. M. Mixing Process of Apple Juice Concentrate. Int. J. Nutr. Food Sci. 2015, 5(1-1), 1-6. doi: 10.11648/j.ijnfs.s.2016050101.11

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    AMA Style

    Entsar N. M. Mixing Process of Apple Juice Concentrate. Int J Nutr Food Sci. 2015;5(1-1):1-6. doi: 10.11648/j.ijnfs.s.2016050101.11

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  • @article{10.11648/j.ijnfs.s.2016050101.11,
      author = {Entsar N. M.},
      title = {Mixing Process of Apple Juice Concentrate},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {1-1},
      pages = {1-6},
      doi = {10.11648/j.ijnfs.s.2016050101.11},
      url = {https://doi.org/10.11648/j.ijnfs.s.2016050101.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2016050101.11},
      abstract = {The rheological properties of apple concentrate were studied over the range 4-70°C, solid concentration 71 wt% of apple concentrate, and shear rate 9.3-74.4 s-1. Shear rate - shear stress data indicate that apple juice concentrate (71%) behaves as pseudoplastic fluid at (4, 10°C) while the concentrate exhibited Newtonian fluid at temperatures studied (30-70°C). The effect of rheological properties of apple juice concentrate on mixing parameters was investigated. An impeller mixer was connected with ammeter in order to predict the power of the mixer at different impeller to column diameter (D/T). The relation between power number, blend number, pumping number and Reynolds number were calculated at different D/T ratio.},
     year = {2015}
    }
    

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    AB  - The rheological properties of apple concentrate were studied over the range 4-70°C, solid concentration 71 wt% of apple concentrate, and shear rate 9.3-74.4 s-1. Shear rate - shear stress data indicate that apple juice concentrate (71%) behaves as pseudoplastic fluid at (4, 10°C) while the concentrate exhibited Newtonian fluid at temperatures studied (30-70°C). The effect of rheological properties of apple juice concentrate on mixing parameters was investigated. An impeller mixer was connected with ammeter in order to predict the power of the mixer at different impeller to column diameter (D/T). The relation between power number, blend number, pumping number and Reynolds number were calculated at different D/T ratio.
    VL  - 5
    IS  - 1-1
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Author Information
  • Food Engineering and Packaging, Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

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