Changes of thermal properties of fruits and vegetables during drying

Drying Technology

Volumn 14, Issue 2, 1996, Pages 415-422

  Niesteruk, R ^a  

^a BIALYSTOK UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Fruit and vegetables; Thermal properties

Indexed keywords

EID: 0007247190     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939608917105     Document Type: Article

References (15)

1. Dickerson, R W., 1968, Thermal Properties of Food, pp. 26-51, in The Freezing Preservation of Foods, 2 (2) The AVI Publishing Co., Inc, Westport
2. Ginzburg, A S., Gromov, M A., 1987, Thermal Properties of Potato, Fruit and Vegetables (in Russian) VO "Agropromizdat", Moskva.
3. Gromov, M A., 1971, Thermal Properties of Fruits during Drying (in Russian) Konservnaja i ovoščesušilnaja promyšlennost, 6, pp. 33-35.
4. Jankowski, T., Dubownik, J., Jankowski, S., 1976, Thermal Properties of Sugar Beets Annals of Poznan Agricultural University, 89, pp. 83-92.
5. Jankowski, T., Jankowski, S., Koziol, K., 1981, Some Thermal Properties of Root Vegetables Acta Alimentaria Polonica, 7(3/4), pp 137-146.
6. Kaminski, E., 1972. Some Thermal Properties of Potato (in Polish) Roczniki Nauk Rolniczych, 69-C-1, pp. 35-47
7. Kaminski, E., Lapczynska, B., 1987, Thermal Properties of Vegetal Materials (in Polish), Zeszyty Problemowe Postepow Nauk Rolniczych, 320, pp 15-28.
8. Lewin, D.N., 1962, Plant Handbook Data Food Engineering, (March), pp 89-104
9. Moshenin, N N., 1980, Thermal Properties of Food and Agricultural Materials Gordon and Breach Publ , New York, pp. 287-337
10. Riedel, L., 1950, Der Kältebedarf beim Gefrieren von Obst und Gemüse Kaltetechnik, (8), pp. 195-202.
11. Riedel, L., 1961, Zum Problem des gebundenen Wassers in Fleisch. Kältetechnik, 13(3), pp. 122-128
12. Riedel, I., 1960, Versuche zur Bestimmung der spezifischen Wärme des gebundenen Wassers Kaltetechnik-Klimatisierung, 18(5), pp. 193-195.
13. Stankiewicz., K., 1990, Basic Thermal Properties of Raw and Processed Fruits and Vegetables - Part I (in Polish) Przemysl Fermentacyjny i Owocowo-Warzywny, 7, pp. 17-19.
14. Wang, N., Brennan, J.G., 1992, Thermal Conductivity of Potato as a Function of Moisture Content. Journal of Food Engineering, 17, pp. 153-160.
15. Wang, N., Brennan, J.G., 1993, The Influence of Moisture Content and Temperature on the Specific Heat of Potato Measured by Differential Scanning Calorimetry. Journal of Food Engineering, 19, pp. 303-310.