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

Journal of Food Engineering

Volumn 96, Issue 4, 2010, Pages 607-613

  Muramatsu, Yoshiki ^a   Sakaguchi, Eiichiro ^a   Orikasa, Takahiro ^b   Tagawa, Akio ^c  

^a TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^b MIYAGI UNIVERSITY   (Japan)

^c CHIBA UNIVERSITY   (Japan)

Author keywords

Fruit juice; Probe method; Specific heat; Thermal conductivity; Thermal diffusivity

Indexed keywords

APPROXIMATE SOLUTION; CURRENT PROBE; GRAPE JUICE; HEAT CONDUCTION EQUATIONS; MEASURED RESULTS; ORANGE JUICE; PINEAPPLE JUICE; PROBE METHOD; PROBE METHODS; SIMULTANEOUS DETERMINATIONS; SIMULTANEOUS ESTIMATION; TEMPERATURE CHANGES; THERMO-PHYSICAL PROPERTY; TRANSIENT HEAT FLOW; TWO PARAMETER;

CALORIMETRY; FRUITS; PROBES; SPECIFIC HEAT; THERMAL CONDUCTIVITY; THERMAL DIFFUSION; THERMAL DIFFUSIVITY; THERMOANALYSIS;

FRUIT JUICES;

ANANAS COMOSUS; CALLUNA VULGARIS; VITACEAE;

EID: 70350574707     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.09.008     Document Type: Article

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