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Thermal Conductivity of Pear, Sweet‐cherry, Apricot, and Cherry‐plum Juices as a Function of Temperature and Concentration
Author(s) -
Magerramov M.A.,
Abdulagatov A.I.,
Azizov N.D.,
Abdulagatov I.M.
Publication year - 2006
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.1750-3841.2006.00041.x
Subject(s) - pear , thermal conductivity , atmospheric temperature range , brix , chemistry , horticulture , botany , materials science , food science , thermodynamics , biology , physics , composite material , sugar
The thermal conductivity of 4 fruit (pear, sweet‐cherry, apricot, and cherry‐plum) juices was measured with a coaxial‐cylinder (steady‐state) technique. Measurements were made, temperature range 20 to 120 °C, at concentrations between 12.2 and 50 °Brix. The uncertainty of the thermal conductivity measurements was estimated to be less than 2%. A semitheoretical method for the prediction of thermal conductivity of juices was proposed. It was found that the prediction Model IV, λ ( T , x )/λ ( T 0 , x ) = ( T / T 0 ) n , where λ is the thermal conductivity, x is the concentration, and T is the temperature, developed in this work can be adopted with satisfaction. The thermal conductivity of juices can be predicted just by knowing the thermal conductivity λ 0 at a reference temperature T 0 .