Effect of concentration on the physical properties of cashew juice

dc.creatorAzoubel, PM
dc.creatorCipriani, DC
dc.creatorEl-Aouar, AA
dc.creatorAntonio, GC
dc.creatorMurr, FEX
dc.date2005
dc.dateFEB
dc.date2014-11-19T05:24:39Z
dc.date2015-11-26T17:57:47Z
dc.date2014-11-19T05:24:39Z
dc.date2015-11-26T17:57:47Z
dc.date.accessioned2018-03-29T00:41:22Z
dc.date.available2018-03-29T00:41:22Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 66, n. 4, n. 413, n. 417, 2005.
dc.identifier0260-8774
dc.identifierWOS:000225147600002
dc.identifier10.1016/j.jfoodeng.2004.04.008
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/63827
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/63827
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/63827
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1291579
dc.descriptionThermal conductivity, thermal diffusivity, density and viscosity of cashew juice were measured at 30 C for soluble solids content ranging from 5.5 to 25 degreesBrix. Thermal conductivity and diffusivity were determined using a linear heat source probe. Both properties were found to decrease with the increase of soluble solids content, while density and viscosity increased. Empirical models were fitted to the experimental data for each property and the accuracy of those models was checked. (C) 2004 Elsevier Ltd. All rights reserved.
dc.description66
dc.description4
dc.description413
dc.description417
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectcashew juice
dc.subjectdensity
dc.subjectthermal properties
dc.subjectthermal diffusivity
dc.subjectthermal conductivity
dc.subjectviscosity
dc.subjectThermal-conductivity
dc.subjectTemperature
dc.subjectDiffusivity
dc.subjectDensity
dc.titleEffect of concentration on the physical properties of cashew juice
dc.typeArtículos de revistas


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