Thermophysical properties of pink guava juice at 9 and 11 degrees Brix

The effect of temperature on the conservation of pseudoplastic characterist ics and on the physical properties of pink guava juice (Psidium guajava L.) variety Beaumont: B-30 with two different total soluble solids (9 degrees Brix and 11 degrees Brix) was investigated. It was found that the juice exh ibits pseudoplastic behavior in the range of shear rate between 40 to 160 s (-1) and within pasteurization temperature of 60-90C. While the flow behavi or index (n) and density (rho) increased, consistency coefficient (K), ther mal conductivity (k) and specific heat capacity (C-p) decreased with increa sing temperature. The linear regression equations or models for flow behavi or index, consistency coefficient, density, thermal conductivity and specif ic heat capacity were determined with correlation coefficients ranging from 0.75 to 1.00.