Thermal Conductivity of Liquid Foods by the Thermal Comparator Method

Gregory Ray Ziegler, S. S.H. RIZVI

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The thermal comparator is shown to be a rapid, accurate method for determining the thermal conductivity of liquid foods. Increasing solids content decreased thermal conductivity for apple juice concentrate, orange juice concentrate, and milk samples. Equations for predicting the thermal conductivity of apple juice, orange juice, and milk are shown to be specific for each commodity. A comparison of apple juice and orange juice suggests that qualitative attributes of the solids fraction as well as the quantity present are important in determining thermal conductivity.

Original languageEnglish (US)
Pages (from-to)1458-1462
Number of pages5
JournalJournal of Food Science
Volume50
Issue number5
DOIs
StatePublished - Jan 1 1985

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Thermal Conductivity
thermal conductivity
apple juice
orange juice
Malus
Hot Temperature
juice concentrates
heat
Food
liquids
Milk
milk
methodology
products and commodities
rapid methods
sampling

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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Thermal Conductivity of Liquid Foods by the Thermal Comparator Method. / Ziegler, Gregory Ray; RIZVI, S. S.H.

In: Journal of Food Science, Vol. 50, No. 5, 01.01.1985, p. 1458-1462.

Research output: Contribution to journalArticle

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