Journal
JOURNAL OF FOOD ENGINEERING
Volume 97, Issue 4, Pages 563-568Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2009.12.001
Keywords
Thermophysical properties; Density; Thermal conductivity; Heat capacity
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Funding
- MCyT [AGL2006-14146-C02-01]
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The density, heat capacity and thermal conductivity of mango pulp (Mangifera indica L. cv. Tommy Atkins) were determined at moisture contents of between 0.9 and 0.52 kg kg(-1) (w.b.) and temperatures of between 20 and 80 degrees C. The experimental data were satisfactorily fitted (explained variation values >99.1%) as functions of the moisture content and temperature by using multivariate linear models. In the range of conditions considered, the moisture content exhibits a greater influence on the studied properties than temperature. (C) 2009 Elsevier Ltd. All rights reserved.
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