Premium
Thermal properties of fruit juices as a function of concentration and temperature determined using the photopyroelectric (PPE) method
Author(s) -
Frandas Angela,
Bicanic Dane
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199908)79:11<1361::aid-jsfa372>3.0.co;2-3
Subject(s) - thermal effusivity , thermal diffusivity , thermal conductivity , thermal , materials science , thermodynamics , volume (thermodynamics) , chemistry , composite material , thermal resistance , thermal contact conductance , physics
The photopyroelectric (PPE) method is proposed as a new technique for thermal characterisation of fruit juices. By combining different geometries and experimental conditions, the PPE method was shown capable of providing temperature‐dependent (between 0 and 70 °C) values of thermophysical parameters (thermal diffusivity, thermal effusivity, thermal conductivity and volume specific heat) for juices having different Brix index. The computer‐controlled PPE cell allowed stable temperature variation rates and continuous signal acquisition. The experimental data were used to develop empirical models and hence prediction equations for all the thermal parameters. © 1999 Society of Chemical Industry