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Thermophysical Properties of Clarified Apple Juice as a Function of Concentration and Temperature
Author(s) -
CONSTENLA D.T.,
LOZANO J.E.,
CRAPISTE G.H.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb04677.x
Subject(s) - chemistry , sugar , viscosity , thermodynamics , thermal conductivity , function (biology) , food science , biology , physics , evolutionary biology
Effect of concentration and temperature on thermophysical properties of clarified apple juice was studied. Density, viscosity, specific heat, and thermal conductivity were measured at different conditions, ranging from 20 to 90 o C and 12 to 70 o Brix. Experimental data were related to the corresponding properties of water and compared with the behavior of sugar solutions. The results obtained were used to derive mathematical models and correlations for predicting these properties as a function of both concentration and temperature.