Effect of concentration on the physical properties of cashew juice.
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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.
Palabras clave
Suco de caju, Propriedade física, Concentração, Densidade, Caju, Condutividade Térmica, Viscosidade, Cashew fruit, Fruit juices