Effect of concentration on the physical properties of cashew juice.

AUTOR(ES)

AZOUBEL, P. M.

FONTE

Journal of Food Engineering

DATA DE PUBLICAÇÃO

2011

RESUMO

Thermal conductivity, thermal diffusivity, density and viscosity of cashew juice were measured at 30 oC for soluble solids content ranging from 5.5 to 25 oBrix. Thermal conductivity and diffusivity were determined using a linear hest 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.

ASSUNTO(S)

suco de caju propriedade física concentração densidade condutividade térmica viscosidade

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