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THERMOPHYSICAL PROPERTIES OF PINK GUAVA JUICE AT 9 AND 11°BRIX
Author(s) -
ZAINAL B.S.,
RAHMAN R. ABDUL,
ARIFF A.B.,
SAARI B.N.,
ASBI B.A.
Publication year - 2001
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2001.tb00533.x
Subject(s) - brix , shear thinning , food science , chemistry , thermal conductivity , consistency index , psidium , botany , materials science , composite material , viscosity , rheology , biology , sugar
The effect of temperature on the conservation of pseudoplastic characteristics and on the physical properties of pink guava juice (Psidium guajava L.) variety Beaumont: B‐30 with two different total soluble solids (9°Brix and 11°Brix) was investigated. It was found that the juice exhibits pseudoplastic behavior in the range of shear rate between 40 to 160 s −1 and within pasteurization temperature of 60–90C. While the flow behavior index (n) and density (p) increased, consistency coefficient (K), thermal conductivity (k) and specific heat capacity (C p ) decreased with increasing temperature. The linear regression equations or models for flow behavior index, consistency coefficient, density, thermal conductivity and specific heat capacity were determined with correlation coefficients ranging from 0.75 to 1.00.