Study of thermal and flow properties of liquid foods that are relevant for continuous thermal processes

Abstract

For the design and evaluation of continuous thermal processing of liquid foods, knowledge of thermal and flow properties is critical. The Food Research Centre (FoRC) studies the continuous processing of green coconut water, orange juice and mango pulp using conventional heating and focused microwaves. In this scope, it is intended to determine fopr these foods, in wide temperature range: 1) thermal properties (conductivity, diffusivity and specific heat) using the technique of linear heat probe, 2) flow properties (rheology) using the technique concentric cylinders and fitting typical models, such as power law. As secondary objectives are the study of the theories involved in the methods used for determining properties, assessment of error involved in the technique of liquid medium immobilization to obtain thermal properties and evaluate the implementation of the results of the rheological study based on the shear rate range. The results will be correlated with temperature and evaluated when their reliability, consistency and applicability. It is planned to present results at the International Symposium of Scientific Initiation of USP (SIICUSP).