Prediction Of Power Number In Mixing Of Apricot Jam Puree

The rheological properties of apricot jam puree were studied over the range 30-80 deg C, solid concentration 45, 55, 65 wt% of apricot jam puree, and speed of spindle 50-250 rpm. Shear stress-Shear rate data indicate that the puree behaves as non-Newtonian pseudoplastic fluid which fitted well to power law. An impeller mixer was connected with Ammeter in order to predict the power of the mixer, then to predict the power number and Reynolds number at different temperatures and revolution per second. The relation between power number and Reynolds number is plotted at different temperatures and concentrations.