Thermophysical properties of mango pulp (Mangifera indica L. cv. Tommy Atkins)

被引：40
|
作者：
Bon, J. [1 ]
Vaquiro, H. [2 ]
Benedito, J. [1 ]
Telis-Romero, J. [3 ]
机构：
[1] Univ Politecn Valencia, ASPA Grp, Dept Food Technol, E-46071 Valencia, Spain
[2] Univ Tolima, Agron Engn Fac, B Santa Helena 546, Ibague, Colombia
[3] Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, Sao Paulo, Brazil
来源：
JOURNAL OF FOOD ENGINEERING | 2010年 / 97卷 / 04期
关键词：
Thermophysical properties; Density; Thermal conductivity; Heat capacity; THERMAL-CONDUCTIVITY; WATER-CONTENT; TEMPERATURE; JUICE; DENSITY; HEAT;
D O I：
10.1016/j.jfoodeng.2009.12.001
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
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.
引用
收藏
页码：563 / 568
页数：6
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