Prediction of Thermal Conductivity of Fruit Juices by a Thermal Resistance Model

摘要

ABSTRACTA model for prediction of thermal conductivity of fruit juices was developed. The model was based on the concept of thermal resistances in parallel and compared with other models and experimental values. Effect of temperature and solid concentration on thermal conductivity was discussed. Extension of the model to predict thermal conductivity of fruit juices below the freezing temperature was briefly discussed. The model gave error of less than 10 from the experimental values for juices for which such values were available.