Study of effect of temperature on electrical properties and viscosity of agricultural products

By:

PARDEEP Kaur

Material type: Text

TextPublication details: Ludhiana PAU 1999Edition: COBHDescription: 62LSubject(s):

DDC classification:

T 630.23 P14S

Summary: Electrical conductivity and viscosity of tomato puree, tomato ketchup, ginger and green chilli paste and soy sauce had been measured at different temperatures from 30 -80.C Measurement of viscosity showed that all four samples were non-Newtonian pseudopla

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 630.23 P14S (Browse shelf(Opens below))	Not for loan		221542
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 630.23 P14S (Browse shelf(Opens below))	Not for loan		221543

Electrical conductivity and viscosity of tomato puree, tomato ketchup, ginger and green chilli paste and soy sauce had been measured at different temperatures from 30 -80.C Measurement of viscosity showed that all four samples were non-Newtonian pseudopla

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