Thermal Conductivity of Pear, Sweet-cherry, Apricot, and Cherry-plum Juices as a Function of Temperature and Concentration |
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| Authors: | MA Magerramov AI Abdulagatov ND Azizov IM Abdulagatov |
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| Affiliation: | Author Magerramov is with Azerbaijan State Economic Univ., Az 1001 Baku, Istiglaliayt Str. 31, Azerbaijan. Authors Abdulagatov and Abdulagatov are with Institute of Physics of the Dagestan Scientific Center of the Russian Academy of Sciences, 367003 Makhachkala, Shamilya Str. 39-A, Dagestan, Russia. Author Azizov is with Azerbaijan State Oil Academy, Baku, 370601, Azerbaijan. Authors Abdulagatov and Abdulagatov are currently with Physical and Chemical Properties Division, National Inst. of Standard and Technology, 325 Broadway, Boulder, CO 80305, U.S.A. Direct inquiries to author Abdulagatov (E-mail: ). |
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| Abstract: | ABSTRACT: The thermal conductivity of 4 fruit (pear, sweet-cherry, apricot, and cherry-plum) juices was measured with a coaxial-cylinder (steady-state) technique. Measurements were made, temperature range 20 to 120 °C, at concentrations between 12.2 and 50 °Brix. The uncertainty of the thermal conductivity measurements was estimated to be less than 2%. A semitheoretical method for the prediction of thermal conductivity of juices was proposed. It was found that the prediction Model IV, λ ( T , x )/λ ( T 0, x ) = ( T / T 0) n , where λ is the thermal conductivity, x is the concentration, and T is the temperature, developed in this work can be adopted with satisfaction. The thermal conductivity of juices can be predicted just by knowing the thermal conductivity λ0 at a reference temperature T 0 . |
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| Keywords: | apricot cherry-plum juice pear sweet-cherry thermal conductivity |
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