Thermal properties of passion fruit juice as affected by temperature and water content

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorGratão, Ana Carolina Amaral
dc.creatorSilveira Jr., Vivaldo
dc.creatorPolizelli, Marcos Alexandre
dc.creatorTelis-Romero, Javier
dc.date2014-05-27T11:21:12Z
dc.date2016-10-25T18:20:07Z
dc.date2014-05-27T11:21:12Z
dc.date2016-10-25T18:20:07Z
dc.date2004-12-01
dc.date.accessioned2017-04-06T01:11:08Z
dc.date.available2017-04-06T01:11:08Z
dc.identifierJournal of Food Process Engineering, v. 27, n. 6, p. 413-431, 2004.
dc.identifier0145-8876
dc.identifierhttp://hdl.handle.net/11449/67982
dc.identifierhttp://acervodigital.unesp.br/handle/11449/67982
dc.identifier10.1111/j.1745-4530.2004.00380.x
dc.identifierWOS:000228071700001
dc.identifier2-s2.0-20444481614
dc.identifierhttp://dx.doi.org/10.1111/j.1745-4530.2004.00380.x
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/889366
dc.descriptionThe specific heat, thermal conductivity and density of passion fruit juice were experimentally determined from 0.506 to 0.902 (wet basis) water content and temperatures from 0.4 to 68.8C. The experimental results were compared with existing and widely used models for the thermal properties. In addition, based on empiric equations from literature, new simple models were parameterized with a subset of the total experimental data. The specific heat and thermal conductivity showed linear dependency on water content and temperature, while the density was nonlinearly related to water content. The generalized predictive models were considerably good for this product but the empiric, product-specific models developed in the present work yield better predictions. Even though the existing models showed a moderate accuracy, the new simple ones would be preferred, because they constitute an easier and direct way of evaluating the thermal properties of passion fruit juice, requiring no information about the chemical composition of the product, and a reduced time of the estimation procedure, as the new empiric models are described in terms of only two physical parameters, the water content and the temperature. © Copyright 2005, Blackwell Publishing All Rights Reserved.
dc.languageeng
dc.relationJournal of Food Process Engineering
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectComposition
dc.subjectConsumer products
dc.subjectHeat resistance
dc.subjectHeat treatment
dc.subjectMathematical models
dc.subjectProteins
dc.subjectSpecific heat
dc.subjectThermal conductivity
dc.subjectWater
dc.subjectEmpiric equation
dc.subjectProduct-specific model
dc.subjectThermal properties
dc.subjectWater contents
dc.subjectFruit juices
dc.subjectPassiflora edulis
dc.titleThermal properties of passion fruit juice as affected by temperature and water content
dc.typeOtro


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