Experimental study on influence factors of thermal conductivities of apple juice

In order to solve the problem of data shortage of thermal parameters of fruit juice, the tepid probe test system was used to determine the thermal conductivities of apple juice of different concentration at different temperature (between 3℃ and 50℃). The results show that temperature and concentration of apple juice have significant influence on the thermal conductivities. There is a high negative correlation between concentration and thermal conductivity at the same temperature while a high positive correlation between temperature and thermal conductivity of apple juice with same concentration. Then the experimental data were used to develop mathematical regression duality equations about thermal conductivity to temperature and concentration. Thus the model can provide relative scientific reference for fruit juice industry.