Title:	Effect of concentration on the physical properties of cashew juice.
Authors:	AZOUBEL, P. M. CIPRIANI, D. C. EL-AOUAR, A. A. ANTONIO, G. C. MURR, F. E. X.
Affiliation:	PATRICIA MOREIRA AZOUBEL, CPATSA DÉEBORA CRISTINA CIPRIANI, STATE UNIVERSITY OF CAMPINAS ÂNOAR ABBAS EL-AOUAR, STATE UNIVERSITY OF CAMPINAS GRAZIELLA COLATO ANTONIO, STATE UNIVERSITY OF CAMPINAS FERNANDA ELIZABETH XIDIEH MURR, STATE UNIVERSITY OF CAMPINAS.
Date Issued:	2005
Citation:	Journal of Food Engineering, Barking, v. 66, p. 413-417, 2005.
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.
Thesagro:	Caju Condutividade Térmica Viscosidade
NAL Thesaurus:	Cashew fruit Fruit juices
Keywords:	Suco de caju Propriedade física Concentração Densidade
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPATSA)