Thermal Conductivity of Peach, Raspberry, Cherry and Plum Juices as a Function of Temperature and Concentration

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°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.

Determination and Modeling of Thermophysical and Transport Properties of Tropical Pulps

“…At the same time, the ºBrix of these pulps were B mangaba < B pitanga < B graviola . The same effect of ºBrix on thermal conductivity has been observed for other juices and pulps [32][33][34][35]. Cabral et al [32] in the evaluation of thermophysical properties from blackberry juice observed that the thermal conductivity and thermal diffusivity decreased with increasing ºBrix, however in different proportions, being the thermal conductivity more sensitive of ºBrix changes then the thermal diffusivity.…”

Thermal Conductivity of Pear, Sweet‐cherry, Apricot, and Cherry‐plum Juices as a Function of Temperature and Concentration

“…The experimental apparatus used in this work was the same (used without modification) as was previously employed for the measurement of aqueous solutions (Abdulagatov and others 2004a, 2004b; Abdulagatov and Azizov 2005) and other fruit juices (peach, raspberry, sweet‐cherry, and plum; Magerramov and others 2006). Only brief and essential information will be given here.…”