Journal of Food Technology

Year: 2009
Volume: 7
Issue: 2
Page No. 38 - 42

Thermal and Physical Properties of Some Tropical Fruits and Their Juices in Nigeria

Authors : O.J. Ikegwu and F.C. Ekwu

Abstract: The thermo-physical properties of processed fruits and their juices from some tropical fruits grown in Nigeria were determined. The properties evaluated were density, moisture content, thermal conductivity, specific heat capacity, thermal diffusivity, latent heat of fusion and the viscosity of the fruit juices. The results obtained showed that the thermal properties increased with increase in moisture contents for all the samples. Water melon juice having the highest moisture content (92.3%). The values of the specific heat capacity and latent heat of fusion of the fruits and their juices ranged between 3.45-4.05 and 23785 kJ kg-1 °C to 31825 kJ kg-1, respectively. The viscosity measurement determined at 28+2°C and the total solids of the samples studied increased with decrease in moisture content of the fruits and their juices. The results translates that a lot of energy will be required to heat or cool these fruits and their juices and these mean they are poor conductors of heat.

How to cite this article:

O.J. Ikegwu and F.C. Ekwu , 2009. Thermal and Physical Properties of Some Tropical Fruits and Their Juices in Nigeria. Journal of Food Technology, 7: 38-42.

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