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 the

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... Guzman equation (R 2 > 0.96). The values of activation energy (Ea) increased with soluble solids contents from (12.512 to 18.673) kJ.mol -1 .