Effect of concentration on the physical properties of cashew juice.

Detalhes bibliográficos
Autor(a) principal: AZOUBEL, P. M.
Data de Publicação: 2005
Outros Autores: CIPRIANI, D. C., EL-AOUAR, A. A., ANTONIO, G. C., MURR, F. E. X.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/154836
Resumo: Thermal conductivity, thermal diffusivity, density and viscosity of cashew juice were measured at 30 oC for soluble solids content ranging from 5.5 to 25 oBrix. Thermal conductivity and diffusivity were determined using a linear hest source probe. Both properties were found to decrease with the increase of soluble solids content, while density and viscosity increased. Empirical models were fitted to the experimental data for each property and the accuracy of those models was checked.
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spelling Effect of concentration on the physical properties of cashew juice.Suco de cajuPropriedade físicaConcentraçãoDensidadeCajuCondutividade TérmicaViscosidadeThermal conductivity, thermal diffusivity, density and viscosity of cashew juice were measured at 30 oC for soluble solids content ranging from 5.5 to 25 oBrix. Thermal conductivity and diffusivity were determined using a linear hest source probe. Both properties were found to decrease with the increase of soluble solids content, while density and viscosity increased. Empirical models were fitted to the experimental data for each property and the accuracy of those models was checked.PATRICIA MOREIRA AZOULBEL, CPATSA.AZOUBEL, P. M.CIPRIANI, D. C.EL-AOUAR, A. A.ANTONIO, G. C.MURR, F. E. X.2017-01-30T23:00:54Z2017-01-30T23:00:54Z2005-01-2720052017-01-30T23:00:54Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of Food Engineering, Barking, v. 66, p. 413-417, 2005.http://www.alice.cnptia.embrapa.br/alice/handle/doc/154836enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T04:06:13Zoai:www.alice.cnptia.embrapa.br:doc/154836Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-16T04:06:13falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T04:06:13Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Effect of concentration on the physical properties of cashew juice.
title Effect of concentration on the physical properties of cashew juice.
spellingShingle Effect of concentration on the physical properties of cashew juice.
AZOUBEL, P. M.
Suco de caju
Propriedade física
Concentração
Densidade
Caju
Condutividade Térmica
Viscosidade
title_short Effect of concentration on the physical properties of cashew juice.
title_full Effect of concentration on the physical properties of cashew juice.
title_fullStr Effect of concentration on the physical properties of cashew juice.
title_full_unstemmed Effect of concentration on the physical properties of cashew juice.
title_sort Effect of concentration on the physical properties of cashew juice.
author AZOUBEL, P. M.
author_facet AZOUBEL, P. M.
CIPRIANI, D. C.
EL-AOUAR, A. A.
ANTONIO, G. C.
MURR, F. E. X.
author_role author
author2 CIPRIANI, D. C.
EL-AOUAR, A. A.
ANTONIO, G. C.
MURR, F. E. X.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv PATRICIA MOREIRA AZOULBEL, CPATSA.
dc.contributor.author.fl_str_mv AZOUBEL, P. M.
CIPRIANI, D. C.
EL-AOUAR, A. A.
ANTONIO, G. C.
MURR, F. E. X.
dc.subject.por.fl_str_mv Suco de caju
Propriedade física
Concentração
Densidade
Caju
Condutividade Térmica
Viscosidade
topic Suco de caju
Propriedade física
Concentração
Densidade
Caju
Condutividade Térmica
Viscosidade
description Thermal conductivity, thermal diffusivity, density and viscosity of cashew juice were measured at 30 oC for soluble solids content ranging from 5.5 to 25 oBrix. Thermal conductivity and diffusivity were determined using a linear hest source probe. Both properties were found to decrease with the increase of soluble solids content, while density and viscosity increased. Empirical models were fitted to the experimental data for each property and the accuracy of those models was checked.
publishDate 2005
dc.date.none.fl_str_mv 2005-01-27
2005
2017-01-30T23:00:54Z
2017-01-30T23:00:54Z
2017-01-30T23:00:54Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Journal of Food Engineering, Barking, v. 66, p. 413-417, 2005.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/154836
identifier_str_mv Journal of Food Engineering, Barking, v. 66, p. 413-417, 2005.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/154836
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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