Thermophysical Properties of Brazilian Orange Juice as Affected by Temperature and Water Content

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorTelis-Romero, J.
dc.creatorTelis, V. R N
dc.creatorGabas, A. L.
dc.creatorYamashita, F.
dc.date2014-05-27T11:19:36Z
dc.date2016-10-25T18:15:12Z
dc.date2014-05-27T11:19:36Z
dc.date2016-10-25T18:15:12Z
dc.date1998-10-01
dc.date.accessioned2017-04-06T00:52:28Z
dc.date.available2017-04-06T00:52:28Z
dc.identifierJournal of Food Engineering, v. 38, n. 1-4, p. 27-40, 1998.
dc.identifier0260-8774
dc.identifierhttp://hdl.handle.net/11449/65517
dc.identifierhttp://acervodigital.unesp.br/handle/11449/65517
dc.identifier10.1016/S0260-8774(98)00107-1
dc.identifierWOS:000077085600003
dc.identifier2-s2.0-0032178408
dc.identifier0000-0002-2553-4629
dc.identifierhttp://dx.doi.org/10.1016/S0260-8774(98)00107-1
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/887233
dc.descriptionThe specific heat, thermal conductivity, thermal diffusivity and density of Brazilian orange juice were determined between 0.34 and 0.73 (w/w) water content and with temperatures from 0.5 to 62°C. The experimental data were fitted as functions of temperature and water content and all properties showed a linear dependency with these variables. In the tested range, the water content exhibited a greater influence on the analyzed properties than temperature. © 1998 Elsevier Science Limited. All rights reserved.
dc.languageeng
dc.relationJournal of Food Engineering
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectComposition effects
dc.subjectDensity of liquids
dc.subjectSpecific heat of liquids
dc.subjectThermal conductivity of liquids
dc.subjectThermal diffusion in liquids
dc.subjectThermal effects
dc.subjectWater
dc.subjectOrange juice
dc.subjectFood products
dc.titleThermophysical Properties of Brazilian Orange Juice as Affected by Temperature and Water Content
dc.typeOtro


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