Thermophysical properties of pink guava juice at 9 and 11°Brix

Citation

Zainal, B.S. and Abdul Rahman, R. and Ariff, A.B. and Saari, B.N. and Asbi, B.A. (2001) Thermophysical properties of pink guava juice at 9 and 11°Brix. Journal of Food Process Engineering, 24 (2). pp. 87-100. ISSN 0145-8876; eISSN: 1745-4530

Abstract

The effect of temperature on the conservation of pseudoplastic characteristics and on the physical properties of pink guava juice (Psidium guajava L.) variety Beaumont: B-30 with two different total soluble solids (9°Brix and 11 °Brix) was investigated. It was found that the juice exhibits pseudoplastic behavior in the range of shear rate between 40 to 160 s-1 and within pasteurization temperature of 60-90C. While the flow behavior index (n) and density (p) increased, consistency coefficient (K), thermal conductivity (k) and specific heat capacity (Cp) decreased with increasing temperature. The linear regression equations or models for flow behavior index, consistency coefficient, density, thermal conductivity and specific heat capacity were determined with correlation coefficients ranging from 0.75 to 1.00.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Biotechnology
DOI Number:	https://doi.org/10.1111/j.1745-4530.2001.tb00533.x
Publisher:	Wiley
Keywords:	Pink guava juice; Thermophysical properties; Density; Thermal conductivity
Depositing User:	Ms. Nuraida Ibrahim
Date Deposited:	06 Mar 2025 08:06
Last Modified:	06 Mar 2025 08:06
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4530.2001.tb00533.x
URI:	http://psasir.upm.edu.my/id/eprint/115553
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