Effects of temperature on the physical properties of pink guava juice at two different concentrations Original Research Article

The effect of temperature on the physical properties of pink guava juice (Psidium guajava L.) variety Beaumont: B-30 with two different total soluble solids (9°Brix and 11°Brix) was investigated. While the flow behaviour index (n) and density (ρ) increased, consistency coefficient (K), specific heat capacity (CP) and thermal conductivity (k) decreased as temperature increased. The linear regression equations or models for consistency coefficient, flow behaviour index, density, specific heat capacity and thermal conductivity were determined with correlation coefficients ranged from 0.8078 to 0.9597.