Effect of concentration on the physical properties of cashew juice

Journal of Food Engineering

Volumn 66, Issue 4, 2005, Pages 413-417

  Azoubel, Patricia Moreira ^a   Cipriani, Débora Cristina ^b   El Aouar, Ânoar Abbas ^b   Antonio, Graziella Colato ^b   Murr, Fernanda Elizabeth Xidieh ^b  

^a EMBRAPA SEMIÁRIDO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cashew juice; Density; Thermal conductivity; Thermal diffusivity; Thermal properties; Viscosity

Indexed keywords

CONCENTRATION (PROCESS); EVAPORATION; FRUIT JUICES; HEAT TRANSFER; HYDROGEN BONDS; MATHEMATICAL MODELS; REGRESSION ANALYSIS; THERMAL CONDUCTIVITY; THERMAL DIFFUSION; VISCOSITY;

CASHEW JUICES; EMPIRICAL MODELS; HEAT SOURCE PROBES; SOLID CONTENTS;

PHYSICAL PROPERTIES;

ANACARDIUM OCCIDENTALE;

EID: 4944222795     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.04.008     Document Type: Article

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