Effect of concentration on the physical properties of cashew juice.

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dc.contributorPATRICIA MOREIRA AZOUBEL, CPATSA
dc.contributorDÉEBORA CRISTINA CIPRIANI, STATE UNIVERSITY OF CAMPINAS
dc.contributorÂNOAR ABBAS EL-AOUAR, STATE UNIVERSITY OF CAMPINAS
dc.contributorGRAZIELLA COLATO ANTONIO, STATE UNIVERSITY OF CAMPINAS
dc.contributorFERNANDA ELIZABETH XIDIEH MURR, STATE UNIVERSITY OF CAMPINAS.
dc.creatorAZOUBEL, P. M.
dc.creatorCIPRIANI, D. C.
dc.creatorEL-AOUAR, A. A.
dc.creatorANTONIO, G. C.
dc.creatorMURR, F. E. X.
dc.date2017-01-30T23:00:54Z
dc.date2017-01-30T23:00:54Z
dc.date2005-01-27
dc.date2005
dc.date2017-01-30T23:00:54Z
dc.date.accessioned2026-07-07T05:47:00Z
dc.descriptionThermal 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.
dc.identifierJournal of Food Engineering, Barking, v. 66, p. 413-417, 2005.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/154836
dc.identifier.urihttp://hdl.handle.net/123456789/499821
dc.languageeng
dc.rightsopenAccess
dc.subjectSuco de caju
dc.subjectPropriedade física
dc.subjectConcentração
dc.subjectDensidade
dc.subjectCaju
dc.subjectCondutividade Térmica
dc.subjectViscosidade
dc.subjectCashew fruit
dc.subjectFruit juices
dc.titleEffect of concentration on the physical properties of cashew juice.
dc.typeArtigo de periódico

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