Effect of concentration and temperature on thermophysical properties of clarified apple juice was studied. Density, viscosity, specific heat, and thermal conductivity were measured at different conditions, mnging from 20 to 90°C and 12 to 70"Brix. Experimental data were related to the corresponding properties of water and compared with the behavior of sugar solutions. The results obtained were used to derive mathematical models and correlations for predicting these properties as a function of both concentration and temperature.

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