TY - JOUR
T1 - Thermophysical properties of Thai seedless guava juice as affected by temperature and concentration
AU - Shamsudin, Rosnah
AU - Mohamed, Ibrahim O.
AU - Yaman, Nor Khalillah Mohd
PY - 2005/2/1
Y1 - 2005/2/1
N2 - The thermophysical properties of guava (Psidium guajava L.) juice of the Thai seedless variety at medium maturity as affected by temperature and concentration were studied. The thermophysical properties were determined at concentrations between 10 and 40 °Brix and temperatures between 30 and 80 °C. The apparent viscosity (μ) and density (ρ) decreased with increase in temperature, while the specific heat capacity (Cps) increased as temperature increased. However, the thermal conductivity (k) was not influenced by temperature. The apparent viscosity (μ), and density (ρ) increased as concentration increased.
AB - The thermophysical properties of guava (Psidium guajava L.) juice of the Thai seedless variety at medium maturity as affected by temperature and concentration were studied. The thermophysical properties were determined at concentrations between 10 and 40 °Brix and temperatures between 30 and 80 °C. The apparent viscosity (μ) and density (ρ) decreased with increase in temperature, while the specific heat capacity (Cps) increased as temperature increased. However, the thermal conductivity (k) was not influenced by temperature. The apparent viscosity (μ), and density (ρ) increased as concentration increased.
KW - Apparent viscosity
KW - Density
KW - Flow behaviour index
KW - Guava juice
KW - Specific heat capacity C
KW - Thermal conductivity
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U2 - 10.1016/j.jfoodeng.2004.04.007
DO - 10.1016/j.jfoodeng.2004.04.007
M3 - Article
AN - SCOPUS:4944265186
SN - 0260-8774
VL - 66
SP - 395
EP - 399
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 3
ER -