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Effect of rheological properties of some fruit concentrates on their processing / Entsar Nour Eldin Mohamed ; Supervised Fathallah A . Elwakeil , Abdelrahman M . Khalafallah , Hussin Kamal Eldeen Elmanawaty

By: Contributor(s): Material type: TextTextLanguage: eng Publication details: Cairo : Entsar Nour Eldin Mohamed , 2009Description: 137 P. : charts ; 25cmOther title:
  • تأثير الخصائص الريولوجية لبعض مركزات الفاكهة على تصنيعها [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: The rheological properties of orange and apple juice concentrates were studied over the range concentration ( 40 , 45 , 50 , 55 , 60 , 66 {u00BA}Brix) for orange concentrate and (51 , 56 , 61 , 66 , 71 , {u00BA}Brix) for apple concentrate . The measurements were studiesd over temperature 4 , 10 , 30 , 40 , 50 , 60 , 70 {u00BA}C and shear rate 2.2 -22 sec⁻1 for orange concentrate 9.3 - 93 sec⁻1 for apple concentrate
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Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.Ph.D.2009.En.E (Browse shelf(Opens below)) Not for loan 01010110052533000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.Ph.D.2009.En.E (Browse shelf(Opens below)) 52533.CD Not for loan 01020110052533000

Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

The rheological properties of orange and apple juice concentrates were studied over the range concentration ( 40 , 45 , 50 , 55 , 60 , 66 {u00BA}Brix) for orange concentrate and (51 , 56 , 61 , 66 , 71 , {u00BA}Brix) for apple concentrate . The measurements were studiesd over temperature 4 , 10 , 30 , 40 , 50 , 60 , 70 {u00BA}C and shear rate 2.2 -22 sec⁻1 for orange concentrate 9.3 - 93 sec⁻1 for apple concentrate

Issued also as CD

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