Thermal properties of fruit juices as a function of concentration and temperature determined using the photopyroelectric (PPE) method

The photopyroelectric (PPE) method is proposed as a new technique for thermal characterisation of fruit juices. By combining different geometries and experimental conditions, the PPE method was shown capable of providing temperature-dependent (between 0 and 70 °C) values of thermophysical parameters (thermal diffusivity, thermal effusivity, thermal conductivity and volume specific heat) for juices having different Brix index. The computer-controlled PPE cell allowed stable temperature variation rates and continuous signal acquisition. The experimental data were used to develop empirical models and hence prediction equations for all the thermal parameters. © 1999 Society of Chemical Industry