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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/65517
Title: 
Thermophysical Properties of Brazilian Orange Juice as Affected by Temperature and Water Content
Author(s): 
Institution: 
  • Universidade Estadual Paulista (UNESP)
  • Universidade Estadual de Londrina (UEL)
ISSN: 
0260-8774
Abstract: 
The specific heat, thermal conductivity, thermal diffusivity and density of Brazilian orange juice were determined between 0.34 and 0.73 (w/w) water content and with temperatures from 0.5 to 62°C. The experimental data were fitted as functions of temperature and water content and all properties showed a linear dependency with these variables. In the tested range, the water content exhibited a greater influence on the analyzed properties than temperature. © 1998 Elsevier Science Limited. All rights reserved.
Issue Date: 
1-Oct-1998
Citation: 
Journal of Food Engineering, v. 38, n. 1-4, p. 27-40, 1998.
Time Duration: 
27-40
Keywords: 
  • Composition effects
  • Density of liquids
  • Specific heat of liquids
  • Thermal conductivity of liquids
  • Thermal diffusion in liquids
  • Thermal effects
  • Water
  • Orange juice
  • Food products
Source: 
http://dx.doi.org/10.1016/S0260-8774(98)00107-1
URI: 
Access Rights: 
Acesso restrito
Type: 
outro
Source:
http://repositorio.unesp.br/handle/11449/65517
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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