THERMAL DIFFUSIVITY OF KIWIFRUIT SKIN, FLESH AND CORE MEASURED BY A MODIFIED FITCH METHOD

被引：3
|
作者：
Chen, Xiao Dong [1 ]
McLellan, Duan N. [1 ]
Rahman, M. Shafiur [2 ]
机构：
[1] Univ Auckland, Food Sci & Proc Engn Grp, Dept Chem & Mat Engn, Auckland 1, New Zealand
[2] Hort & Food Res Inst, Food Sci Grp, Auckland, New Zealand
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 1998年 / 1卷 / 02期
关键词：
D O I：
10.1080/10942919809524571
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This paper reports the results of thermal diffusivity of kiwifruit measured using the modified Fitch method. The three unique structural components of the fruit, i.e. skin, flesh and core, were used in the measurement. The thermal diffusivities of skin, flesh and core are 0.78 +/- 0.08 x 10(-7), 1.14 +/- 0.06 x 10(-7) and 0.95 +/- 0.02 x 10(-7) ( m(2)s(-1)) respectively.
引用
收藏
页码：113 / 119
页数：7
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