Shear rate dependent thermal conductivity measurement of two fruit juice concentrates Original Research Article

Although many food liquids are of non-Newtonian, there has been no reported work on shear dependent thermal conductivity in food related literature. This paper describes an experimental apparatus, which has been specially designed and built, for measuring shear dependent thermal conductivity for food liquids. The thermal conductivity measurements of two concentrated fruit juices are reported together with the rheological properties for the two fluids. In line with previous literature published for polymer research, for the shear thinning juice concentrates, the thermal conductivity has been found to increase as shear rate increases.