Effects of temperature on the physical properties of pink guava juice at two different concentrations

The effect of temperature on the physical properties of pink guava juice (P sidium guajava L.) variety Beaumont: B-30 with two different total soluble solids (9 degrees Brix and 11 degrees Brix) was investigated. While the flo w behaviour index (n) and density (rho) increased, consistency coefficient (K), specific heat capacity (C-p) and thermal conductivity (k) decreased as temperature increased. The linear regression equations or models for consi stency coefficient, flow behaviour index, density, specific heat capacity a nd thermal conductivity were determined with correlation coefficients range d from 0.8078 to 0.9597. (C) 2000 Published by Elsevier Science Ltd. All ri ghts reserved.