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THERMAL PROPERTIES OF PASSION FRUIT JUICE AS AFFECTED BY TEMPERATURE AND WATER CONTENT
Author(s) -
GRATÃO ANA CAROLINA AMARAL,
JÚNIOR VIVALDO SILVEIRA,
POLIZELLI MARCOS ALEXANDRE,
TELISROMERO JAVIER
Publication year - 2004
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.1745-4530.2004.00380.x
Subject(s) - passion fruit , parameterized complexity , thermal conductivity , water content , thermal , thermodynamics , work (physics) , content (measure theory) , chemistry , materials science , mathematics , food science , physics , algorithm , mathematical analysis , geotechnical engineering , engineering
The specific heat, thermal conductivity and density of passion fruit juice were experimentally determined from 0.506 to 0.902 (wet basis) water content and temperatures from 0.4 to 68.8C. The experimental results were compared with existing and widely used models for the thermal properties. In addition, based on empiric equations from literature, new simple models were parameterized with a subset of the total experimental data. The specific heat and thermal conductivity showed linear dependency on water content and temperature, while the density was nonlinearly related to water content. The generalized predictive models were considerably good for this product but the empiric, product‐specific models developed in the present work yield better predictions. Even though the existing models showed a moderate accuracy, the new simple ones would be preferred, because they constitute an easier and direct way of evaluating the thermal properties of passion fruit juice, requiring no information about the chemical composition of the product, and a reduced time of the estimation procedure, as the new empiric models are described in terms of only two physical parameters, the water content and the temperature.