Thermal properties of fruit juices as a function of concentration and temperature determined using the photopyroelectric (PPE) method
✍ Scribed by Frandas, Angela; Bicanic, Dane
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 105 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The photopyroelectric (PPE) method is proposed as a new technique for thermal characterisation of fruit juices. By combining different geometries and experimental conditions, the PPE method was shown capable of providing temperature-dependent (between 0 and 70 °C) values of thermophysical parameters (thermal diffusivity, thermal effusivity, thermal conductivity and volume speci®c heat) for juices having different Brix index. The computer-controlled PPE cell allowed stable temperature variation rates and continuous signal acquisition. The experimental data were used to develop empirical models and hence prediction equations for all the thermal parameters.