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THERMOPHYSICAL PROPERTIES OF CASHEW JUICE AT DIFFERENT CONCENTRATIONS AND TEMPERATURES
Revista Brasileira de Produtos Agroindustriais
Density and viscosity of commercial cashew juice were studied at a temperature range from (5 to 80) °C and soluble solids contents between (0.8 to 11.2) ºBrix. Polynomial models fitted the experimental data very well, showing a linear relationship between temperature, soluble solids content and the thermophysical properties. The thermal expansion coefficient was computed from its thermodynamic definition at constant pressure. The effect of temperature was very well correlated with thedoi:10.15871/1517-8595/rbpa.v11n1p35-42 fatcat:jjraorqx7fg4rbnucun7nupuxy