Properties of concentrated orange juice: conductivity, specific heat, enthalpy and viscosity.

Propiedades de zumo de naranja concentrado: conductividad, calor específico, entalpía y viscosidad.

Author(s) : DOMINGUEZ M., ARIAS J. M., PINILLOS J. M.

Type of article: Article

Summary

The aim of this study is to gather the main measurements obtained using various concentrations of orange juice at temperatures ranging from -30°C to +30°C. Preparation and preservation durations and handling processes are noted. Concentration-dependent huge variations in viscosity and cryoscopic variations led to recommending initial cryoconcentration rather than cryoconcentration during the last processing phase.

Details

Original title: Propiedades de zumo de naranja concentrado: conductividad, calor específico, entalpía y viscosidad.
Record ID : 1999-1770
Languages: Spanish
Source: Refrig. Frial - n. 45
Publication date: 1997/12
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Beverages
Keywords: Viscosity; Thermal property; Thermal conductivity; Measurement; Orange; Enthalpy; Fruit juice; Concentration; Specific heat