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

Abstract

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.

Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) juices

“…Moreover, the density of MWM SBT juice also increases due to the content of seeds and pulp. Our finding agreed with (Manjunatha et al, 2012) who were investigated the density of lime (Citrus aurantifolia L) juice.…”

“…Similar results were reported by (Manjunatha et al, 2014) The MWM SBT juice showed a smaller particles size and mixed milled SBT juice was found to have larger particles size. The SEM images confirmed that the MWM SBT juice (Figure 4b) had smaller particle sizes than the mixer milled SBT juices (Figure 4a).…”

“…The density of the SBT juice samples was investigated by a pycnometer (Manjunatha et al, 2012). The pycnometer was calibrated with DW at 20°C.…”