Measurement of Thermal Conductivity and Diffusivity of Fruit Juice

Thermal processing is one of the major methods used in fruit juice processing. This method is a form of heat transfer which is a consequence of temperature change, and mostly affects food nutrients and its textures. Heat transfer study seeks to develop a safe means of processing high quality foods since under-processing and over-processing of foods is injurious to the health of the consumer. It thus becomes imperative that in designing thermal processing plants and machineries, food industries must gain an adequate understanding of the heat transfer process as well as some important thermal properties such as thermal diffusivity, thermal conductivity, specific heat and enthalpy. Adequate knowledge of these fundamental properties will help the food industry design and model better and efficient food processing equipment ranging from chillers, evaporators, tanks, pipes, pumps to heat exchangers. This book focuses on providing relevant to the industrial development information on the thermal properties of tropical fruit juice.