K. KOLAROV, K. DINKOV, N. MENKOV and D. ZHELYAZKOV
Higher Institute of Food Industry, BG-4000 Plovdiv, Bulgaria
KOLAROV, K., K. DINKOV, N. MENKOV and D. ZHELYAZKOV, 2001. Equations for the calculation of viscosity of fruit juice and syrup. Bulg. J. Agric. Sci., 7: 451-453
Experimental data were used for two juice groups: fruit juices (apple, grape, sour cherry) and berry juices (raspberry, strawberry). The mathematical models were determined on the basis of arithmetical mean values of viscosity under varying input operating factors: temperature range from 20 to 80 °C and dry matter concentration of 10 to 50%. A generalised model of the temperature effect on viscosity was obtained for the two juice groups (fruit and berry juices). Empirical models of the dependence of the a and b generalised model coefficients on the dry matter concentration were determined. The generalised mathematical models presented describe the experimental results with sufficient accuracy and are suitable for application in engineering practice.