International Journal of Nutrition and Food Sciences

Volume 5, Issue 1, January 2016

  • Mixing Process of Apple Juice Concentrate

    Entsar N. M.

    Issue: Volume 5, Issue 1-1, January 2016
    Pages: 1-6
    Received: Sep. 19, 2015
    Accepted: Oct. 23, 2015
    Published: Nov. 10, 2015
    DOI: 10.11648/j.ijnfs.s.2016050101.11
    Downloads:
    Views:
    This article belongs to the Special Issue Food Engineering and Packaging
    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 studi... Show More
  • Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives

    Marwa M. Helmy

    Issue: Volume 5, Issue 1-1, January 2016
    Pages: 7-13
    Received: Sep. 30, 2015
    Accepted: Oct. 25, 2015
    Published: Nov. 10, 2015
    DOI: 10.11648/j.ijnfs.s.2016050101.12
    Downloads:
    Views:
    This article belongs to the Special Issue Food Engineering and Packaging
    Abstract: Sweet lupine has high content of protein, so it can be used as meat additives (texturized lupine) produced by single screw extruder. Rheological properties of sweet lupine samples were measured at different moisture contents (15, 20, 25 and 30%), different temperatures (90, 95, 140, 145, 170 and 175 °C) and shear rates (14.11-77.61 s-1). The result... Show More
  • Rheological Properties of Some Fruit Spreads

    Manal A. Sorour, Samir M. H. Rabie, Asrar Y. I. Mohamed

    Issue: Volume 5, Issue 1-1, January 2016
    Pages: 14-22
    Received: Sep. 30, 2015
    Accepted: Oct. 25, 2015
    Published: Nov. 10, 2015
    DOI: 10.11648/j.ijnfs.s.2016050101.13
    Downloads:
    Views:
    This article belongs to the Special Issue Food Engineering and Packaging
    Abstract: Rheological properties of three Smooth homogenized spreads were evaluated at different shear rates (2.29 – 34.35 s-1) using Brookfield rotational viscometer (DVIII Ultra). The spreads were prepared from purees of three fresh fruits, (Guava, Banana and Strawberry). To 100 g of puree; 1 g citric acid, 2 g sugar, 10 g water and 1g of a thickening agen... Show More