Studies on effect of temperature and concentration on thermophysical properties of Chokanan mango juice

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.