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The rheological behaviour of beetroot juice as a function of soluble solid content (from 10oBx to 50oBx) at a wide range of temperatures (from 10oC to 60 oC) was studied. The measurements were made using rotational rheometer (Brookfield Engineering Laboratories: model LVDV-II+ PRO). The investigation showed that the beetroot juice was Newtonian in behaviour and the viscosity was changed from 0.77...
W pracy badano wpływ zawartości suchej masy na właściwości reologiczne soku marchwiowego. Właściwości te określano za pomocą lepkościomierza Brookfield, stosując wrzeciono S-62 i prędkości obrotowe z zakresu od 6 do 60 min-1. Pomiary przeprowadzono dla pięciu stężeń: 9,8%, 6,82%, 4,83%, 2,41% i 1,2% w temperaturze 22°C. Otrzymane wyniki wykazały, że wraz z rozcieńczaniem soku marchwiowego zmniejsza...
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