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THERMAL CONDUCTIVITY OF PEACH, RASPBERRY, CHERRY AND PLUM JUICES AS A FUNCTION OF TEMPERATURE AND CONCENTRATION
Author(s) -
MAGERRAMOV MIKAIL A.,
ABDULAGATOV AZIZ I.,
ABDULAGATOV ILMUTDIN M.,
AZIZOV NAZIM D.
Publication year - 2006
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.1745-4530.2006.00061.x
Subject(s) - blowing a raspberry , thermal conductivity , prunus , atmospheric temperature range , conductivity , cherry tomato , chemistry , range (aeronautics) , titratable acid , horticulture , materials science , analytical chemistry (journal) , food science , thermodynamics , chromatography , composite material , biology , physics
The thermal conductivity ( k ) of four fruit juices (peach, raspberry, cherry and plum) was measured using a coaxial‐cylinder (steady‐state) technique. Measurements were made in the temperature range from 20 to 120C and a range of concentration between 9.8 and 60.0°Brix. The total uncertainties of the k and temperature measurements were less than 2% and 0.03C, respectively. The reliability and accuracy of the experimental methodology for fruit juices was confirmed with measurements on pure water. The experimental and calculated values of k of pure water showed excellent agreement within their experimental uncertainty. The effect of temperature and concentration on the k of peach, raspberry, cherry and plum juices was evaluated. The predictive capability of various polynomial models was established.