ABSTRACT
Banana 40.0 15.0 6.0 4.5 3.5 — 3.0 50.0 20.0 10.5 7.5 6.0 — 4.0 60.0 57.5 34.8 21.5 13.5 — 9.0 65.0 283.0 97.5 84.5 — 40.5
11.6 3.0 3.0 2.5 2.3 — 1.5 20.0 3.3 3.3 2.6 2.3 — 1.8 30.0 4.2 3.8 3.3 2.6 — 2.3
Papaya 40.0 7.0 6.8 5.2 3.8 — 3.5 50.0 22.8 18.0 10.8 6.3 — 5.3 60.0 43.5 35.0 17.3 12.8 — 8.0 65.0 54.0 45.0 21.3 16.5 — 9.5
17.8 8.6 7.0 6.2 6 6 — 30.0 23.8 9.0 8.6 8.3 8.2 —
Mango 40.0 12.8 9.4 8.9 8.4 — 50.0 68.0 22.0 18.0 14.0 14.0 — 60.0 188.0 56.0 44.0 30.0 26.0 — 70.0 720.0 232.0 98.0 74.0 54.0 —
B Environment and Crop Production
Fig. 5.1 Effect of Brix on viscosity of tropical fruit juices
banana conc,60 Brix, 28C banana conc,60 Brix, 70C
a-mango conc,60 Brix, 28C mango conc,60 Brix, 60C
♦— papaya conc,60 Brix, 28C -+— papaya conc,60 Brix, 70C
Rotor speed (rpm)
Fig. 5.2 Relationship between stress and shear for different tropical fruit juices (60°Brix) at varying temperatures
Charm, S.E. 1960. Viscosity of non-Newtonian food materials. Food Res. 25: 351-362. Pavlov, N. 1994. Enzymic maceration during tomato processing. Kharanitelna
Promishlenost, 43(7): 10-12. Rao, M.A., Palomino. L N. and Bernhardt, L N. 1974. Flow properties of tropical fruit purees.
