Thermophysical Properties of Brazilian Orange Juice as Affected by Temperature and Water Content

Telis-Romero, J.; Telis, V. R N; Gabas, A. L.; Yamashita, F.

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

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