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Please use this identifier to cite or link to this item: http://dspace.unimap.edu.my:80/dspace/handle/123456789/13682

Title: Studies on effect of temperature and concentration on thermophysical properties of Chokanan mango juice
Authors: Rosnah, Shamsudin, Dr.
Ibrahim O., Mohamed
Yantie, Mohd Rosli
Keywords: Apparent viscosity;Density;Flow behaviour index;Flow consistency coefficient;Mango juice;Specific heat capacity;Thermal conductivity
Issue Date: Dec-2005
Publisher: The Institution of Engineers, Malaysia
Citation: The Journal of the Institution of Engineers, Malaysia, vol. 66(4), 2005, pages 52-56
Abstract: The thermophysical properties of mango (Mangifera indica L.) juice of the Chokanan variety at medium maturity as affected by temperature and concentration were studied. The thermophysical properties were determined at concentrations between 10° to 40° Brix and temperatures between 30° to 80°C with exception of the rheological properties which were determined at 30°C. The effect of concentration on their viscosity at 30°C can be described by Power Law Model. The results indicated that Chokanan Mango juice behave as Non-Newtonian fluids for concentration range from 5° to 25° Brix. The density ( ) decreased with an increase in temperature, while the specific heat capacity (Cp) increased as temperature increased. However, the thermal conductivity (k) was not influenced by temperature. The apparent viscosity ( ), and density ( ) increased as concentration increased.
Description: Link to publisher's homepage at http://www.myiem.org.my/
URI: http://www.myiem.org.my/content/iem_journal_2005-176.aspx
http://hdl.handle.net/123456789/13682
ISSN: 0126-513X
Appears in Collections:IEM Journal

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