Thermal Conductivity of Pear, Sweet-cherry, Apricot, and Cherry-plum Juices as a Function of Temperature and Concentration

• Autores: M.A. Magerramov, A.I. Abdulagatov, N.D. Azizov, I. M. Abdulagatov
• Localización: Journal of food science, ISSN 0022-1147, Vol. 71, Nº 5, 2006
• Idioma: inglés
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• Resumen

  • 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 (T0, x) = (T/T0)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 λ0 at a reference temperature T0.