Thermophysical properties of Brazilian orange juice as affected by temperature and water content

The specific heat, thermal conductivity, thermal diffusivity and density of Brazilian orange juice were determined between 0.34 and 0.73 (w/w) water content and with temperatures from 0.5 to 62 °C. The experimental data were fitted as functions of temperature and water content and all properties showed a linear dependency with these variables. In the tested range, the water content exhibited a greater influence on the analyzed properties than temperature.