Viscosity of Fruit Juices : Experimental and Modeling

Modeling, optimization and automation of food processes is difficult due to the complexity of the raw materials andproducts involved, which affect thermophysical properties such as density, heat capacity, viscosity, thermal conductivity and thermal diffusivity. The thermophysical properties of fruit juices exhibit substantial changes with temperature, pressure and concentration during processing. This new book presents current research on the effect these factors on fruit juices.