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 language||English (US)|
|Number of pages||5|
|Journal||Journal of Food Science|
|State||Published - Sep 1985|
All Science Journal Classification (ASJC) codes
- Food Science