Akademik Məlumat İdarəetmə Sistemi
FRUIT JUICES: PROPERTIES, CONSUMPTION AND NUTRITION, pp.1-77, 2009 (SCI-Expanded)
The best and complete comprehensive compilation all of the available thermal conductivity data for liquid food products (fruit and vegetable juices, oils, milks) and biological fluids (blood, urine, plasma) at the present time are provided. The overview of the most important methods (parallel-plate, coaxial-cylinder, and transient hot-wire) for determining the thermal conductivity of liquid foods is provided. The theoretical bases of the methods (working equations used to calculate the thermal conductivity), experimental apparatus details, constructions of the thermal conductivity cells for each method, procedures of the measurements, and uncertainty of the each technique were described. The effect of temperature and concentration on the thermal conductivity of liquid foods were studied. Various empirical, semiemprical, and theoretical models (polynomials, power, exponential, logarithmic, and their various combinations, composition, and structural models) for the thermal conductivity of liquid foods were stringently tested with new accurate measurements on plum, pear, cherry-plum, raspberry, cherry, peach, apricot, and sweet-cherry juices at temperatures from 20 to 120 degrees C and at pressures from 0.1 to 0.3 MPa for the concentrations from 9.8 to 60 degrees Brix. The accuracy, applicability, and predictive capability of the various theoretical models were studied. A new model was developed to accurately represent the combined effect of temperature and concentration on the thermal conductivity of fruit juices. Models which represent the thermal conductivity of juice relative to pure water were considered.