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

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dc.contributor.authorTelis-Romero, J. [UNESP]
dc.contributor.authorTelis, V. R N [UNESP]
dc.contributor.authorGabas, A. L. [UNESP]
dc.contributor.authorYamashita, F.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Londrina (UEL)
dc.date.accessioned2014-05-27T11:19:36Z
dc.date.available2014-05-27T11:19:36Z
dc.date.issued1998-10-01
dc.description.abstractThe 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.en
dc.description.affiliationDepto. Engenharia Tecn. de Alimentos Universidade Estadual Paulista, C.P. 136, Sao Jose do Rio Preto, SP, 15054-000
dc.description.affiliationDepto. Tecn. Alimentos Medicamentos Universidade Estadual de Londrina, C.P. 6001, Londrina, Paraná, 86051-990
dc.description.affiliationUnespDepto. Engenharia Tecn. de Alimentos Universidade Estadual Paulista, C.P. 136, Sao Jose do Rio Preto, SP, 15054-000
dc.format.extent27-40
dc.identifierhttp://dx.doi.org/10.1016/S0260-8774(98)00107-1
dc.identifier.citationJournal of Food Engineering, v. 38, n. 1-4, p. 27-40, 1998.
dc.identifier.doi10.1016/S0260-8774(98)00107-1
dc.identifier.issn0260-8774
dc.identifier.lattes9457081088108168
dc.identifier.orcid0000-0002-2553-4629
dc.identifier.scopus2-s2.0-0032178408
dc.identifier.urihttp://hdl.handle.net/11449/65517
dc.identifier.wosWOS:000077085600003
dc.language.isoeng
dc.relation.ispartofJournal of Food Engineering
dc.relation.ispartofjcr3.197
dc.relation.ispartofsjr1,279
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectComposition effects
dc.subjectDensity of liquids
dc.subjectSpecific heat of liquids
dc.subjectThermal conductivity of liquids
dc.subjectThermal diffusion in liquids
dc.subjectThermal effects
dc.subjectWater
dc.subjectOrange juice
dc.subjectFood products
dc.titleThermophysical Properties of Brazilian Orange Juice as Affected by Temperature and Water Contenten
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dspace.entity.typePublication
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas