Thermophysical properties of Thai seedless guava juice as affected by temperature and concentration

Rosnah Shamsudin, Ibrahim O. Mohamed, Nor Khalillah Mohd Yaman

    Research output: Contribution to journalArticlepeer-review

    33 Citations (Scopus)

    Abstract

    The thermophysical properties of guava (Psidium guajava L.) juice of the Thai seedless variety at medium maturity as affected by temperature and concentration were studied. The thermophysical properties were determined at concentrations between 10 and 40 °Brix and temperatures between 30 and 80 °C. The apparent viscosity (μ) and density (ρ) decreased with increase in temperature, while the specific heat capacity (Cps) increased as temperature increased. However, the thermal conductivity (k) was not influenced by temperature. The apparent viscosity (μ), and density (ρ) increased as concentration increased.

    Original languageEnglish
    Pages (from-to)395-399
    Number of pages5
    JournalJournal of Food Engineering
    Volume66
    Issue number3
    DOIs
    Publication statusPublished - Feb 1 2005

    Keywords

    • Apparent viscosity
    • Density
    • Flow behaviour index
    • Guava juice
    • Specific heat capacity C
    • Thermal conductivity

    ASJC Scopus subject areas

    • Food Science

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