Publicação: Thermophysical Properties of Brazilian Orange Juice as Affected by Temperature and Water Content
Carregando...
Data
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Tipo
Artigo
Direito de acesso
Acesso restrito
Resumo
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.
Descrição
Palavras-chave
Composition effects, Density of liquids, Specific heat of liquids, Thermal conductivity of liquids, Thermal diffusion in liquids, Thermal effects, Water, Orange juice, Food products
Idioma
Inglês
Como citar
Journal of Food Engineering, v. 38, n. 1-4, p. 27-40, 1998.
