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Thermophysical properties of enzyme clarified Lime (Citrus aurantifolia L) juice at different moisture contents

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Abstract

Thermophysical properties of enzyme clarified lime (Citrus aurantifolia L.) juice were evaluated at different moisture contents ranging from 30.37 % to 89.30 % (wet basis) corresponding to a water activity range of 0.835 to 0.979. The thermophysical properties evaluated were density, Newtonian viscosity, thermal conductivity, specific heat and thermal diffusivity. The investigation showed that density and Newtonian viscosity of enzyme clarified lime juice decreased significantly (p < 0.05) with increase in moisture content and water activity, whereas thermal conductivity and specific heat increased significantly (p < 0.05) with increase in moisture content and water activity and the thermal diffusivity increased marginally. Empirical mathematical models were established relating to thermophysical properties of enzyme clarified lime juice with moisture content/water activity employing regression analysis by the method of least square approximation. Results indicated the existence of strong correlation between thermophysical properties and moisture content/water activity of enzyme clarified lime juice, a significant (p < 0.0001) negative correlation between physical and thermal properties was observed.

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Acknowledgement

The authors thank Mrs S.P. Shobha, Department of physics, SDM College, Mysore, India for assistance in conducting specific heat experiments and useful discussions.

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Authors and Affiliations

  1. Department of Fruits and Vegetable Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore, 570 011, India

    S. S. Manjunatha, P. S. Raju & A. S. Bawa

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  1. S. S. Manjunatha
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  2. P. S. Raju
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  3. A. S. Bawa
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Correspondence to S. S. Manjunatha.

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Manjunatha, S.S., Raju, P.S. & Bawa, A.S. Thermophysical properties of enzyme clarified Lime (Citrus aurantifolia L) juice at different moisture contents. J Food Sci Technol 51, 3038–3049 (2014). https://doi.org/10.1007/s13197-012-0866-x

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  • DOI: https://doi.org/10.1007/s13197-012-0866-x

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