Thermophysical properties of Thai seedless guava juice as affected by temperature and concentration

Rosnah Shamsudin; Ibrahim O. Mohamed; Nor Khalillah Mohd Yaman

doi:10.1016/j.jfoodeng.2004.04.007

Thermophysical properties of Thai seedless guava juice as affected by temperature and concentration

Rosnah Shamsudin
, Ibrahim O. Mohamed
, Nor Khalillah Mohd Yaman

Research output: Contribution to journal › Article › peer-review

38 Citations (Scopus)

Abstract

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 (C_ps) 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.

Original language	English
Pages (from-to)	395-399
Number of pages	5
Journal	Journal of Food Engineering
Volume	66
Issue number	3
DOIs	https://doi.org/10.1016/j.jfoodeng.2004.04.007
Publication status	Published - Feb 2005

Keywords

Apparent viscosity
Density
Flow behaviour index
Guava juice
Specific heat capacity C
Thermal conductivity

ASJC Scopus subject areas

Food Science

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10.1016/j.jfoodeng.2004.04.007

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title = "Thermophysical properties of Thai seedless guava juice as affected by temperature and concentration",

abstract = "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.",

keywords = "Apparent viscosity, Density, Flow behaviour index, Guava juice, Specific heat capacity C, Thermal conductivity",

author = "Rosnah Shamsudin and Mohamed, \{Ibrahim O.\} and Yaman, \{Nor Khalillah Mohd\}",

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AU - Shamsudin, Rosnah

AU - Mohamed, Ibrahim O.

AU - Yaman, Nor Khalillah Mohd

PY - 2005/2

Y1 - 2005/2

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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DO - 10.1016/j.jfoodeng.2004.04.007

M3 - Article

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SN - 0260-8774

VL - 66

SP - 395

EP - 399

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 3

ER -

Thermophysical properties of Thai seedless guava juice as affected by temperature and concentration

Abstract

Keywords

ASJC Scopus subject areas

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