The purpose of this work was to derive multiparameter models for predicting density and viscosity of grape juice as a function of concentration and temperature. The experimental data of density and viscosity of grape juice at different concentrations and temperatures were utilized to derive the multiparameter models. the derived models satisfactorily represented the variation of density and viscosity of grape juice in the concentration and temperature ranges 19-35 °Brix, 20-80C, respectively.
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Levent Bayındırlı (1993) studied this question.
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