Cepeda, E.Villarán, M. C.2024-07-242024-07-241999-08Cepeda , E & Villarán , M C 1999 , ' Density and viscosity of Malus floribunda juice as a function of concentration and temperature ' , Journal of Food Engineering , vol. 41 , no. 2 , pp. 103-107 . https://doi.org/10.1016/S0260-8774(99)00077-10260-8774https://hdl.handle.net/11556/4466Density for cloudy and depectinized juice of Malus floribunda was determined in a concentration range from 17 to 70 °Brix at 25 °C. Density values were similar to the ones of common apple and were linearly correlated with soluble solids concentration. The influence of temperature and concentration on the rheological behaviour of depectinized juice of Malus floribunda has been studied in a temperature range from 10 °C to 60 °C, and concentrations between 40 and 70 °Brix. The depectinized juice has Newtonian behaviour and viscosity variation with temperature following the Arrhenius-Guzman equation, with activation energy values between 26.6 and 64.8 kJ gmol-1. A relationship between viscosity, temperature and soluble solids concentration has been proposed.5enginfo:eu-repo/semantics/restrictedAccessjournal article10.1016/S0260-8774(99)00077-1Food Sciencehttp://www.scopus.com/inward/record.url?scp=0032635069&partnerID=8YFLogxK