Thermophysical properties of Thai seedless guava juice as aected

by temperature and concentration

Rosnah Shamsudin *, Ibrahim O. Mohamed, Nor Khalillah Mohd Yaman

Abstract
The thermophysical properties of guava (Psidium guajava L.) juice of the Thai seedless variety at medium maturity as aected by
temperature and concentration were studied. The thermophysical properties were determined at concentrations between 10 and 40
Brix and temperatures between 30 and 80 C. The apparent viscosity (l) and density (q) decreased with increase in temperature,
while the specic heat capacity (Cps ) increased as temperature increased. However, the thermal conductivity (k) was not inuenced
by temperature. The apparent viscosity (l), and density (q) increased as concentration increased.

Keywords: Guava juice; Apparent viscosity; Flow behaviour index; Density; Thermal conductivity; Specic heat capacity

1. Introduction
Tropical fruit juices have recently become important
due to the overall increase in natural fruit juice consumption as an alternative to the traditional caeinecontaining beverages (Jagtiani, Chan, & Sakai, 1998).
Guava, Psidium guajava L. is a member of the large
Myrtaceae or Myrtle family, believed to originate in
Central America and the southern part of Mexico
(Somogyi, Barrett, & Hui, 1996). Guavas are the only
edible fruits of this family. In the processing line, the
fruit is either canned or converted into juice or puree, or
used for producing jam and guava paste.
India is the major world producer of guava (Jagtiani
et al., 1998). In Malaysia, Perak state is the largest area
for guava plantation (Kwee & Chong, 1990). According
to Brasil, Maia, and Figueiredo (1995), guava does not
show problems of a physical or biochemical nature in
relation to texture, shape or pulp browning during
processing.
Modeling, optimization and automation of food
processes in general, is dicult due to the complexity of

the raw materials and products involved, which aect

thermophysical properties (Telis-Romero, Telis, Gabas,
& Yamashita, 1998). In addition, some foods exhibit
substantial changes with temperature and water content
during processing (Telis-Romero et al., 1998).
In the food industry, knowledge of the physical
properties of food is fundamental in analyzing the unit
operations. They inuence the treatment received during
the processing and good indicators of other properties
and qualities of food. These benet the producer,
industry and the consumer (Ramos & Ibarz, 1998).
Many of the methods in use today for the analysis of
foods are procedures based on a system introduced
initially by two German scientists (Henneberg &
Stohman, 1938) for the analysis of animal feedstus
and described as the Proximate Analysis of Foods. This
scheme of analysis involves the estimation of the main
components of a food such as moisture, crude fat,
crude protein, crude ber and mineral element. All
nutrients were grouped according to their chemical
nature.
Low molecular weight solutes in foods cause a thermodynamic change in the freezing point of the liquid.
That is, rather than freezing at 0 C, many liquid foods
freeze at lower temperatures, depending on the concentration and type of the dissolved solids. The higher
the level of dissolved solids, the greater the extent of the

Nomenclature
Cps
mw
mp
mF
mc
ma
Cpw
Cpp

specic heat capacity, kJ/kg K

mass fraction of water
mass fraction of protein
mass fraction of fat
mass fraction of carbohydrate
mass fraction of ash
specic heat of water, kJ/kg K
specic heat of protein, kJ/kg K

freezing-point depression and the lower the freezing

point. The initial freezing point of juice can be determined from the graph of temperature versus time.
Several techniques including steady and non steady
state methods have been used to evaluate the thermal
conductivity of food systems (Ali, Ramaswamy, &
Awuah, 2002). The line heat source thermal conductivity
probe is recommended for most food applications because it is simple, fast, convenience, low cost and suitable for small sample sizes (Sweat, 1995).
Mohsenin (1980) discusses many methods to determine the specic heat. Recently however, the dierential
scanning calorimeter (DSC) is recommended for measuring specic heat. It is well suited because it is easy to
scan a wide range of temperatures. Its disadvantages
are that it is an expensive, comparative device, dicult
to obtain homogenous samples and cantankerous
device (Sweat, 1995).
The objective of this study was to investigate the effect of temperature and concentration on thermophysical properties of guava juice from 10 to 40 Brix and
temperatures from 30 to 80 C. Also the physicochemical characterization of guava juice such as proximate analysis, pH, sugar content, water activity and
freezing point was determined.

CpF
Cpc
Cpa
k

specic heat of fat, kJ/kg K

specic heat of carbohydrate, kJ/kg K
specic heat of ash, kJ/kg K
thermal conductivity, W/m C

Greek
q
l

density, kg/m3
apparent viscosity, mPa s

aration of dierent concentration was achieved by

dilution with distilled demineralized water.
2.2. Proximate analysis
Guava juice with concentration of 10 Brix was used
in the proximate analysis. The analysis included protein,
carbohydrate, fat, ash, moisture and ber. Water content was measured using an oven method and the
Soxhlet method was used for fat content. Determination
of ber in guava juice was based on the method by Lees
(1968) and Meloan and Pomeranz (1978). The Kjeldahl
method was used for protein determination. For ash
content, the sample was rst dried in an oven at 100 C
before being transferred to a mue furnace at 550 C
until a white or light gray ash resulted. Three replications of all of these determinations were carried out.
2.3. Freezing point
Freezing point of guava juice was determined by
freezing the sample using an air blast freezer model
FT36-C. The temperature inside the sample was measured using thermocouple sensor probe type HOBO
TMC6-HC. Thermocouple sensor probe was located at
the center of the beaker.

2. Materials and methods

2.4. Physico-chemical properties

2.1. Sample preparation

The samples of guava juices were characterized by the

following physico-chemical determinations: soluble solids concentration (Atago refractometer), pH (CyberScan pH meter), water activity meter, aw (Decagon
Pawkit) and sugar content by high performance liquid
chromatography (TASCO, US). All the experiment was
measured at room temperature. Three replications of all
of these determinations were carried out.

Guava juice with seven dierent concentrations was

prepared from Thai seedless variety at medium maturity. The concentrations used were 10, 15, 20, 25, 30, 35
and 40 Brix. The guavas were rst washed using tap
water. Then the fruit was peeled and cut into small
pieces before being put the juice extractor. The extractor
used was a Green Power Juice Extractor (Model GPE1503 Gold). The extracted juice was ltered twice to
remove the remaining pulp and other impurities. Since
the pure juice was very dilute, it was concentrated using
a SB4 freeze dryer, to obtain concentrated juice. Prep-

2.5. Viscosity
Viscosity and shear rate of the guava juice was
determined using a rotational viscometer RT 20 (Haake,

Germany). The Sample was placed in a cylindrical metal

container and the spindle (ZIN 40 DIN) was inserted
into the sample. Measurements were taken from 30 to
80 C at 10 C intervals. The concentration of guava juice
varied from 15 to 40 Brix at 5 Brix intervals. Viscosity
at a single shear rate value is presented to show the
inuence of temperature and concentration on viscosity.
2.6. Density
The density was determined using a pycnometer for
temperature from 30 to 80 C at 10 C intervals and
concentration of guava juice from 10 to 40 Brix at
5 Brix intervals. The temperature was controlled by a
thermostatic water bath (Memmert). The density was
calculated according to the equation of Earle (1985).
2.7. Thermal conductivity
Thermal conductivity was determined using a thermal
properties analyzer type KD2, manufactured by Decagon Devices Incorporation. It was operating based on
the line heat source method and the values were obtained directly from the digital readout.
2.8. Specic heat capacity
Specic heat capacity was determined from proximate analysis using the expression proposed by Heldman and Lund (1992):

Table 2
Results for physico-chemical properties of guava juice (10 Brix)
Property

Experimental value (30 C)

Freezing point (C)

pH
Water activity
Glucose (%)
Fructose (%)
Sucrose (%)

)1.07 0.02
4.15 0.13
1.00 0.05
1.38 0.15
1.66 0.11
0.74 0.01

From the cooling curve, the initial freezing point of

guava juice at 10 Brix was )1.07 C. The pH of guava
juice at 10 Brix was 4.15. From the literature review,
pH range for white-eshed varieties guava juice is from
4.0 to 5.0 (Mowlah & Itoo, 1983).
Table 2 shows that the water activity of guava juice is
1 at 10 Brix. The value of water activity may range
from 0 to 1, but for fruits and vegetables, the values
typically range from 0.97 to 1. At 10 Brix, the water
activity value is maximum because it was due to high
moisture content (92.9%) in the juice.
The result shown in Table 2 seems to indicate that the
monosaccharide (glucose and fructose) are the dominant
carbohydrate compared to the disaccharide (sucrose).
3.2. Eect of temperature and concentration on apparent
viscosity

The results of the proximate analysis, freezing point

and physico-chemical properties of guava juice are
shown in Tables 1 and 2, respectively.
From Table 1, it is shown that the experimental values for the proximate analysis of Thai seedless guava
juice. It is clear that the solid content of the guava juice
consist predominantly from carbohydrate (63%).

Table 3 shows the changes in apparent viscosity of

guava juice with concentration at a shear rate 10 s1 and
temperature 50 C. It is seen that the apparent viscosity
of guava juice increased with increase in concentration.
The apparent viscosity increase as total soluble solids
increased has also been reported by Vitali and Rao
(1982) (guava puree), Zainal, Abdul Rahman, Ari,
Saari, and Asbi (2000) (pink guava juice) and Hernandez, Chen, Johnson, and Carter (1995) (orange juice).
Table 4 shows the changes in apparent viscosity of
guava juice with temperature at a shear rate of 10 s1
and concentration of 30 Brix. It is seen that the
apparent viscosity of guava juice decreased with increase
in temperature. This decrease in apparent viscosity with
increase in temperature has also been reported for orange juice by Hernandez et al. (1995), guava puree by
Vitali and Rao (1982), pink guava juice by Zainal et al.

Table 1
Results for proximate analysis of guava juice (10 Brix)

Table 3
Apparent viscosity at shear rate 10.0 s1 and temperature 50 C

Cps mw Cpw mp Cpp mF CpF mc Cpc ma Cpa :

3. Results and discussion

3.1. Proximate analysis, freezing point and physicochemical properties

Property (in %)

Experimental value

Concentration (Brix)

Apparent viscosity (mPa s)

Moisture content
Ash
Protein
Fiber
Fat
Carbohydrate

92.9 0.15
0.74 0.01
0.80 0.02
0.81 0.02
0.28 0.01
4.47 0.01

15
20
25
30
35
40

11.89 1.52
15.68 1.06
34.04 1.31
79.84 1.75
129.4 1.60
297.1 1.79

Table 4
Apparent viscosity at shear rate 10.0 s1 and concentration 30 Brix

1250
1200

Apparent viscosity (mPa s)

30.2
40.5
51.1
60.5
70.1
80

158.4 1.35
80.46 1.95
69.01 1.95
45.36 2.03
36.39 1.99
21.94 1.9

10Brix

Density (kg/m 3 )

Temperature

1150

15Brix
20Brix

1100

25Brix
30Brix
35Brix

1050

40Brix

1000
950
0

(2000) and claried cherry juice by Giner, Ibarz, Garza,

and Xhian-Quan (1996).

10

20

30

40

50

60

70

80

90

Temperature (C)
Fig. 2. Eect of temperature on density at dierent concentration.

3.3. Eect of temperature and concentration on density

Figs. 1 and 2 shows an increase in density with an
increase in concentration of guava juice and with a decrease in temperature. The values of density that have
been obtained for guava juice are comparable with
values obtained by Ramos and Ibarz (1998) for claried
peach juice and orange juice and values obtained by
Zainal et al. (2000) for pink guava. The experimental
values obtained can be well tted with the same equation proposed by Ramos and Ibarz (1998).
3.4. Eect of temperature and concentration on thermal
conductivity
The experimental results obtained for the thermal
conductivity of guava juice at several concentrations

and temperatures are shown in Table 5. The results also

show that thermal conductivity of guava juice was not
obviously aected by temperature for the temperature
range used. However, the thermal conductivity decreased with increase in concentration. According to
Zainal et al. (2000), the thermal conductivity decreased
slightly as did that for tomato juice. The thermal conductivity of a food product is a function of water content and structure (Heldman & Lund, 1992).
3.5. Eect of temperature and concentration on specic
heat
The relationship between specic heat capacity and
temperature can be presented as a straight line where the
specic heat increased with increasing temperature (Fig.
3). The relationship can be expressed as

1200

Cps 3:96 0:00054T J=kg C1

1180

at 10 Brix:

1160

Density (kg/m3 )

1140

30C

1120

40C

1100

50C

1080

60C

1060

70C

The standard error for the intercept is (0.004) and for

the slope is (0.00007). Similar results were also reported for pink guava (Zainal et al., 2000) and orange
juice (Telis-Romero et al., 1998).

80C

1040
1020
1000

4. Conclusions

980
0

10

15

20

25

30

35

40

45

Concentration (Brix)

Fig. 1. Eect of concentration on density at dierent temperatures.

It was found that the apparent viscosity (l), density

(q), specic heat capacity (Cps ) were signicantly tem-

Table 5
Experimental values for thermal conductivity at dierent concentration and temperature for guava juice
T (C)

C (Brix)
10

15

20

25

30

35

40

0.54
0.52
0.54
0.56
0.52
0.54

0.49
0.41
0.52
0.56
0.57
0.56

0.51
0.51
0.54
0.54
0.52
0.61

0.48
0.50
0.52
0.52
0.54
0.55

0.48
0.49
0.48
0.49
0.49
0.49

Thermal conductivity (W/m C)

30
40
50
60
70
80

0.56
0.56
0.60
0.59
0.59
0.59

0.56
0.48
0.46
0.61
0.70
0.78

S = 0.00292770
r = 0.96832966

Specific Heat, Cp (kJ/kg C)

4.00
4.00
3.99
3.98
3.98
3.97
3.97
25.0

35.0

45.0

55.0

65.0

75.0

85.0

Temperature,C
Fig. 3. Specic heat at dierent temperature for guava juice at 10 Brix.

perature dependent, while thermal conductivity was not

aected by temperature for the range of temperature
used in this study.

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