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Download RAW file: https://library.csbe-scgab.ca/docs/journal/34/34_1_105_raw.pdf
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Description: Before undertaking a project to design a pilot-scale freeze concentration system to dewatercelery juice, laboratorystudies were carried out to determine the physical, thermal and rheological properties of celery juice at various total solids concentration and various temperatures. The properties measuredwere solids content, specificgravity, electri cal conductivity, freezing point and melting characteristics, specific heat, thermal conductivity and dynamic viscosity. Regression analyzes werecarried out for correlating specific gravity, electrical conductivity and specific heat with total solids content. Freezing point depressions of celery juice were compared to similar materials. Values of thermal conductivity were reported for a range of solids concentrations. Rheo logical properties of celery juice were represented by a family of dynamic viscosity curves.

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Citation: A.K. Lau, A.C. March, K.V. Lo and D.B. Cumming 1992. PHYSICAL PROPERTIES OF CELERY JUICE. Canadian Agricultural Engineering 34(1):105-110.
Volume: 34
Issue: 1
Pages -
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Date: 1992
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Type: Text.Article
Format: PDF
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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