Publicação: Thermophysical Properties of Brazilian Orange Juice as Affected by Temperature and Water Content
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Data
1998-10-01
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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.
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Inglês
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Journal of Food Engineering, v. 38, n. 1-4, p. 27-40, 1998.
