Effect of Solid Particles on the Thermal Conductivity of Mango Juice in a Shear Flow Field

Abstract

The effect of solids on the thermal conductivity of mango juice concentrate obtained from a South African supermarket was studied in a shear flow field using a coaxial cylinder apparatus with a rotating outer cylinder. The fluid was observed to be shear thinning and thermal conductivity increased with temperature, shearing rate and particle size. The thermal conductivity of the juice with coarse particles was found to be significantly different from that without particles at a given temperature and shear rate. Significantly different values were obtained when the solid concentration is 50 mg/l. Temperature and shear rate dependent models were tested with the data and were found to correlate the observed data fairly well with a correlation coefficient of above 0.95.