Simultaneous estimation of the thermophysical properties of three kinds of fruit juices based on the measured result by a transient heat flow probe method Original Research Article

The thermophysical properties of three kinds of fruit juices (grape juice, orange juice, and pineapple juice) were measured at various temperatures (10–50 °C) and concentrations (10–50%). A new method for the simultaneous determination of thermophysical properties using a modified version of current probe theory method was proposed. The temperature changes of the probe upon insertion in the sample were fitted to an approximate solution of the heat conduction equation, and the values of two parameters in that solution were determined. Using the values of these parameters, the thermal conductivity and thermal diffusivity of each sample were determined. The specific heat of each sample was estimated from the definition of thermal diffusivity. These thermophysical properties were expressed as a function of concentration and temperature.