Effect of concentration on the physical properties of cashew juice

Thermal conductivity, thermal diffusivity, density and viscosity of cashew juice were measured at 30 °C for soluble solids content ranging from 5.5 to 25 °Brix. Thermal conductivity and diffusivity were determined using a linear heat source probe. Both properties were found to decrease with the increase of soluble solids content, while density and viscosity increased. Empirical models were fitted to the experimental data for each property and the accuracy of those models was checked.