International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2015, Volume : 3, Issue : 6
First page : (223) Last page : (225)
Article doi: http://dx.doi.org/10.18782/2320-7051.2182
Analysis of Viscosity of Orange Fruit Juice to Ensure the Suitability of Processing Applications
Shaziya Mohammed Irfan Momin1*, and Jayashree Sharad Thakrel2
Dept of Chemistry, G M Momin Women’s College, Bhiwandi (Thane), University of Mumbai, Maharashtra
*Corresponding Author E-mail: shaziyamomin79@gmail.com
Abstract
Study of viscosity will help in Rheological behavior of orange fruit (Citrus Sinensis) juice,at different compositions which was studied at the KMES Society’s ,G M Momin Women’s College, Bhiwandi affiliated by Mumbai University, Maharashtra. Viscometer instrument used to determine the flow properties of the products. Viscosity is used to determine the viscosity of the fruit juice. This fruit juice exploited for processing application. The suitability of viscosity was based on the compositions. Results revealed that squash and ready-to-drink juice (Branded Processed juice) of orange had showed significant rheological behavior, however, this study would be a ready reference and helpful communication particularly to those desires for commercial processing of orange products with customary feature.
Key words: Fresh Natural Orange Juice, Branded Processed Juice, Viscometer, Processing of Jam.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Momin, S.M.I., and Thakre, J.S., Analysis of Viscosity of Orange Fruit Juice to Ensure the Suitability of Processing Applications, Int. J. Pure App. Biosci. 3(6): 223-225 (2015). doi: http://dx.doi.org/10.18782/2320-7051.2182
