Thermophysical properties of Brazilian orange juice as affected by temperature and water content
Thermophysical properties of Brazilian orange juice as affected by temperature and water content
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DOI：
10.1016/s0260-8774(98)00107-1
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发表时间：
1998-10
影响因子：
5.5
通讯作者：
J. Telis‐Romero;V. Telis;A. L. Gabas;F. Yamashita
中科院分区：
文献类型：
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作者：
J. Telis‐Romero;V. Telis;A. L. Gabas;F. Yamashita
测定了巴西橙子汁的比热、导热系数、热扩散系数和密度，含水量在0.34 ~ 0.73（w/w）之间，温度在0.5 ~ 62 °C之间。将实验数据拟合为温度和含水量的函数，所有性质均与这些变量呈线性关系。在测试范围内，水含量比温度对所分析的性能表现出更大的影响。
The specific heat, thermal conductivity, thermal diffusivity and density of Brazilian orange juice were determined between 0.34 and 0.73 (w/w) water content and with temperatures from 0.5 to 62 °C. The experimental data were fitted as functions of temperature and water content and all properties showed a linear dependency with these variables. In the tested range, the water content exhibited a greater influence on the analyzed properties than temperature.