Changes of thermal properties of fruits and vegetables during drying

被引：6
|
作者：
Niesteruk, R
机构：
[1] Dept. of Food Processing Machines, Bialystok Technical University, 15-601 Bialystok
来源：
DRYING TECHNOLOGY | 1996年 / 14卷 / 02期
关键词：
fruit and vegetables; thermal properties;
D O I：
10.1080/07373939608917105
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
An increase in moisture content in fresh fruit and vegetables results in an increase of heat capacity, thermal conductivity and thermal diffusivity. Variations of thermal properties with moisture content are linear provided the changes in moisture content are small. The way water is bounded in dried fruits and vegetables influences their thermal properties.
引用
收藏
页码：415 / 422
页数：8
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