Simultaneous estimation of the thermophysical properties of three kinds of fruit juices based on the measured result by a transient heat flow probe method

Muramatsu, Yoshiki; Sakaguchi, Eiichiro; Orikasa, Takahiro; Tagawa, Akio

doi:10.1016/j.jfoodeng.2009.09.008

Cited by 9 publications

(10 citation statements)

References 20 publications

(31 reference statements)

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“…Alviset al, [23]affirm that of the physical properties is essential for the design and periodic improvement of the machinery used in the processing of food products, especially which participates in the unit operations such as pumping and evaporation. The variations of the thermophysical property values in the cocadas depended on the increase of the temperature, such phenomenon was similar to the study reported by Barbosa et al, [24], where they evaluated the thermophysical and rheological properties of Brazilian dulce de leche with coconut flakes made at different temperatures (28.4 , a similar phenomenon occurred in this study for cocadas from 1 301.6 ± 0.09 to 1 251.1 ± 0.33 kg m -3 . The decrease in density was possibly due to the fact that during the cooking process, evaporation of the water occurs being more dense than the other constituent as lipids, obtaining a product of lower weight.…”

Section: B Thermophysical Propertiessupporting

confidence: 90%

Effect of Processing Variables on Quality Parameters of Cocadas with Panela

González-Morelo¹,

Correa²,

Montero-Castillo³

2017

IJET

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Abstract-The effect of processing variables as cooking temperature and time on the thermophysical, colorimetric, textural, sensory properties and proximal chemical composition was evaluated and fitted. It was used 2×2 factorial design made with three replicates, for a total of 12 experimental units. Study factors and levels were cooking temperature (70 and 90 °C) and time (60 and 90 min). The data were analysed through variance analysis using the statistical software Statgraphics Centurion version XVI and Tukey HSD comparison test to identify statistically homogeneous subsets.Low moisture content due to water evaporation during processing of the cocadas was shown, which permitted the fat, protein and ash concentration. Thermophysical properties were affected by temperature and time increasing energy cost in the high temperature and time treatments. Lightness values varied from 86.13 to 53.5 and total color change increased (ΔE), due to the non-enzymatic browning reactions presented.Fracturability, hardness and stiffness values increased at high cooking temperature and time due to the seric protein denaturation that formed a complex between casein proteins.The optimal conditions to make cocadas with panela of good quality were temperature and time of 70 °C and 60 min. This study was the solution to a problem of the manufacturers to improve the elaboration process for this Colombian Caribbean sweet.

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Section: B Thermophysical Propertiessupporting

confidence: 90%

Effect of Processing Variables on Quality Parameters of Cocadas with Panela

González-Morelo¹,

Correa²,

Montero-Castillo³

2017

IJET

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“…Higher thermal conductivity values of pequi pulps were found by Muramatsu et al (2010), when measuring thermophysical properties of grape and orange juice, at temperatures ranging from 10 to 50 °C and total solids concentration of 10 to 50 °Brix, with values of thermal conductivity ranging between…”

Section: Thermal Conductivitymentioning

confidence: 84%

“…Bon et al (2010) found that the specific heat of mango pulp at temperatures of 20, 40, 60 and 80 °C and moisture content between 50 and 90% was between 2.738 to 4.093 kJ/kg °C; where the values of the specific heat of pequi pulp with moisture content of 55% (12 ºBrix) to 70% (6 ºBrix) were within this rating (2.20 to 3.45 kJ/kg °C). Muramatsu et al (2010) measured the thermophysical properties of three kinds of juice (grape, orange and cucumber), at temperatures ranging from 10 to 50 °C and soluble solids concentrations of 10 to 50 °Brix, and found that the values of the specific heat ranged from 2.6 to 4.1 kJ/kg °C, observed in the pequi pulps values close to those. Table 4 presents the values of thermal diffusivity of pequi pulp due to total soluble solids content.…”

Section: Specific Heatmentioning

confidence: 94%

Thermophysical properties of the pequi pulp in different concentrations

et al. 2016

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ABSTRACT:The pequi fruit (Caryocar coriaceum Wittm) has a great economic interest, regarding the use of its fruits in cooking as a source of vitamins and extraction of oils for the manufacture of cosmetics. However, are unknown studies on the thermophysical properties (specific heat, thermal diffusivity and thermal conductivity), in which properties are very important to the pulp being favored in an industrial level. The work in question was aimed at studying the physical properties of the pequi pulp with levels of total soluble solids of 6, 8, 10 and 12 °Brix. The physical properties were studied: specific heat, thermal diffusivity and thermal conductivity. The specific heat of the pulps was determined using the method of mixtures, the thermal diffusivity was determined using the method proposed by Dickerson and the thermal conductivity KD-2 equipment. Therefore, it was found that the specific heat tended to increase with the increase of temperature and total soluble solids content of the pulp. The thermal diffusivity of the pequi pulp decreased with the increase in total soluble solids; the thermal conductivity of the pulp did not show a definite increase in temperature trend in the pulps investigated.

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“…The multivariate linear model was established between thermal conductivity with moisture content and temperature of mango pulp (Bon et al 2010). Several authors reported linear decrease of thermal conductivity with increase in total soluble solid content and the magnitude of decrease were in the range 0.0041 to 0.0097 per percent increase in brix (Assis et al 2006;Jagannadha Rao et al 2009;Muramatsu et al 2010). Gratao et al (2005) reported that thermal conductivity of passion fruit juice increased linearly with water content and thermal conductivity was most affected by temperature among the thermal properties.…”

Section: Thermal Conductivitymentioning

confidence: 99%

Thermophysical properties of enzyme clarified Lime (Citrus aurantifolia L) juice at different moisture contents

2012

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Thermophysical properties of enzyme clarified lime (Citrus aurantifolia L.) juice were evaluated at different moisture contents ranging from 30.37 % to 89.30 % (wet basis) corresponding to a water activity range of 0.835 to 0.979. The thermophysical properties evaluated were density, Newtonian viscosity, thermal conductivity, specific heat and thermal diffusivity. The investigation showed that density and Newtonian viscosity of enzyme clarified lime juice decreased significantly (p < 0.05) with increase in moisture content and water activity, whereas thermal conductivity and specific heat increased significantly (p < 0.05) with increase in moisture content and water activity and the thermal diffusivity increased marginally. Empirical mathematical models were established relating to thermophysical properties of enzyme clarified lime juice with moisture content/water activity employing regression analysis by the method of least square approximation. Results indicated the existence of strong correlation between thermophysical properties and moisture content/water activity of enzyme clarified lime juice, a significant (p < 0.0001) negative correlation between physical and thermal properties was observed.

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Simultaneous estimation of the thermophysical properties of three kinds of fruit juices based on the measured result by a transient heat flow probe method

Cited by 9 publications

References 20 publications

Effect of Processing Variables on Quality Parameters of Cocadas with Panela

Effect of Processing Variables on Quality Parameters of Cocadas with Panela

Thermophysical properties of the pequi pulp in different concentrations

Thermophysical properties of enzyme clarified Lime (Citrus aurantifolia L) juice at different moisture contents

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