Thermal conductivity of peach, raspberry, cherry and plum juices as a function of temperature and concentration

Magerramov M. A., Abdulagatov A. I., Abdulagatov I. M., Azizov N. D.

JOURNAL OF FOOD PROCESS ENGINEERING, vol.29, no.3, pp.304-326, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 29 Issue: 3
  • Publication Date: 2006
  • Doi Number: 10.1111/j.1745-4530.2006.00061.x
  • Journal Name: JOURNAL OF FOOD PROCESS ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.304-326
  • Azerbaijan State University of Economics (UNEC) Affiliated: No

Abstract

The thermal conductivity (k) of four fruit juices (peach, raspberry, cherry and plum) was measured using a coaxial-cylinder (steady-state) technique. Measurements were made in the temperature range from 20 to 120C and a range of concentration between 9.8 and 60.0 degrees Brix. The total uncertainties of the k and temperature measurements were less than 2% and 0.03C, respectively. The reliability and accuracy of the experimental methodology for fruit juices was confirmed with measurements on pure water. The experimental and calculated values of k of pure water showed excellent agreement within their experimental uncertainty. The effect of temperature and concentration on the k of peach, raspberry, cherry and plum juices was evaluated. The predictive capability of various polynomial models was established.