Influence of fluid concentration on freezing point depression and thermal conductivity of frozen orange juice

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorGabas, A. L.
dc.creatorTelis-Romero, J.
dc.creatorTelis, VRN
dc.date2014-05-20T15:22:00Z
dc.date2016-10-25T17:55:36Z
dc.date2014-05-20T15:22:00Z
dc.date2016-10-25T17:55:36Z
dc.date2003-01-01
dc.date.accessioned2017-04-05T23:34:34Z
dc.date.available2017-04-05T23:34:34Z
dc.identifierInternational Journal of Food Properties. New York: Marcel Dekker Inc., v. 6, n. 3, p. 543-556, 2003.
dc.identifier1094-2912
dc.identifierhttp://hdl.handle.net/11449/33073
dc.identifierhttp://acervodigital.unesp.br/handle/11449/33073
dc.identifier10.1081/JFP-120021458
dc.identifierWOS:000186159100015
dc.identifierhttp://dx.doi.org/10.1081/JFP-120021458
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/877276
dc.descriptionThe freezing point depression (FPD) of orange juice at different concentrations was measured by using a simple apparatus. Results showed that the initial freezing point decreased approximately 90% with the increase of juice concentration between 46degrees and 66degrees Brix (water content respectively between 52.8 and 32.8% w/w). The thermal conductivity of orange juice as a function of fluid concentration was also investigated by using a coaxial dual-cylinder apparatus. Below the freezing point, the thermal conductivity was strongly affected by both the orange juice concentration and temperature. Simple equations in terms of water content and temperature could be adjusted to experimental data of FPD and thermal conductivity.
dc.languageeng
dc.publisherMarcel Dekker Inc
dc.relationInternational Journal of Food Properties
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.titleInfluence of fluid concentration on freezing point depression and thermal conductivity of frozen orange juice
dc.typeOtro


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