Rheological behavior of tomato pastes in steady and dynamic shear

MA Rao, HJ Cooley - Journal of texture studies, 1992 - Wiley Online Library
Tomato pastes (26–30 Brix) at 40C were highly shear thinning fluids (n = 0.28) with large
magnitudes of Casson yield stresses (78–212 Pa). Dynamic shear data revealed weak gel‐like …

Flow properties of concentrated juices at low temperatures.

MA Rao, HJ Cooley, AA Vitali - Food technology, 1984 - agris.fao.org
Rheological properties of the 3 principal concentrated fruit juices consumed in the US,
which are apple, orange, and grape, are described as a function of temperature and …

Flow properties of tomato concentrates

MA Rao, MC Bourne, HJ Cooley - Journal of Texture Studies, 1981 - Wiley Online Library
The flow properties of over seventy concentrates made from four cultivars of tomatoes were
determined with a concentric cylinder viscometer. The apparent viscosity (100 s −1 , 25C) of …

Production of alcohol from apple pomace

…, CY Lee, EE Woodams, HJ Cooley - Applied and …, 1981 - Am Soc Microbiol
Production of ethyl alcohol from apple pomace with a Montrachet strain of Saccharomyces
cerevisiae is described. More than 43 g of the ethyl alcohol could be produced per kg of apple …

A kinetic study of the loss of vitamin C, color, and firmness during thermal processing of canned peas

MA Rao, CY Lee, J Katz, HJ Cooley - Journal of Food Science, 1981 - Wiley Online Library
The kinetic parameters, D and z, for the loss of color, firmness, and vitamin C were determined
during the thermal processing of peas canned in 303 × 406 cans. The D250 values for …

Rheology of apple sauce: effect of apple cultivar, firmness, and processing parameters

MA Rao, HJ Cooley, JN Nogueira… - Journal of food …, 1986 - Wiley Online Library
Shear rate‐shear stress data of 54 samples of apple sauce and their serums were determined,
and power law parameters were derived for the data. The samples were from two apple …

The isolation and characterization of a water extract of konjac flour gum

SA Jacon, MA Rao, HJ Cooley, RH Walter - Carbohydrate Polymers, 1993 - Elsevier
An aqueous extract from konjac flour was dried, milled and redispersed in water, prior to its
characterization by viscometry and rheometry. The rate of change of relative viscosity with …

Clarification of apple juice by hollow fiber ultrafiltration: fluxes and retention of odor‐active volatiles

MA Rao, TE Acree, HJ Cooley… - Journal of Food …, 1987 - Wiley Online Library
Fresh apple juice was clarified in a pilot scale ultrafiltration (UF) unit, with membranes made
of polysulfone and polyamide and plate and frame and vacuum drum filters. Flux of apple …

Edible fibers from apple pomace

…, MA Rao, RM Sherman, HJ Cooley - Journal of food …, 1985 - Wiley Online Library
Apple pomace was subjected to a mild alkaline degradation that yielded an cu‐cellulosic
fraction of approximately 26% of the untreated dry matter. Extraction by various aqueous …

Effect of heat treatment on the flow properties of aqueous guar gum and sodium carboxymethylcellulose (CMC) solutions

MA Rao, RH Walter, HJ Cooley - Journal of Food Science, 1981 - Wiley Online Library
Prolonged heat treatment of 1% (w/v) guar gum and sodium carboxymethylcellulose (CMC)
solutions resulted in a permanent loss of their apparent viscosity. The consistency index (K) …