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| 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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