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dc.contributor.authorAZOUBEL, P. M.pt_BR
dc.contributor.authorCIPRIANI, D. C.pt_BR
dc.contributor.authorEL-AOUAR, A. A.pt_BR
dc.contributor.authorANTONIO, G. C.pt_BR
dc.contributor.authorMURR, F. E. X.pt_BR
dc.date.accessioned2017-01-30T23:00:54Z-
dc.date.available2017-01-30T23:00:54Z-
dc.date.created2005-01-27pt_BR
dc.date.issued2005pt_BR
dc.identifier.citationJournal of Food Engineering, Barking, v. 66, p. 413-417, 2005.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/154836pt_BR
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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSuco de cajupt_BR
dc.subjectPropriedade físicapt_BR
dc.subjectConcentraçãopt_BR
dc.subjectDensidadept_BR
dc.titleEffect of concentration on the physical properties of cashew juice.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-01-30T23:00:54Zpt_BR
dc.subject.thesagroCajupt_BR
dc.subject.thesagroCondutividade Térmicapt_BR
dc.subject.thesagroViscosidadept_BR
riaa.ainfo.id154836pt_BR
riaa.ainfo.lastupdate2017-01-30pt_BR
dc.contributor.institutionPATRICIA MOREIRA AZOULBEL, CPATSA.pt_BR
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