Changes of density, thermal conductivity, thermal diffusivity, and specific heat of plums during drying

International Journal of Food Properties

Volumn 8, Issue 2, 2005, Pages 233-242

  Gabas, A L ^a   Marra Junior W D ^a   Telis Romero, J ^b   Telis, V R N ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Dehydration process; Fruit; Moisture content; Thermophysical properties

Indexed keywords

DENSITY (SPECIFIC GRAVITY); DIFFUSION; MATHEMATICAL MODELS; MOISTURE; SPECIFIC HEAT; THERMAL CONDUCTIVITY;

EMPIRICAL MODELS; PLUMS; PRUNES; PRUNUS DOMESTICA;

FRUITS;

BULK DENSITY; FRUITS; MATHEMATICAL MODELS; MOISTURE CONTENT; PRUNUS; SPECIFIC HEAT; THERMAL CONDUCTIVITY; THERMAL DIFFUSIVITY;

PRUNUS; PRUNUS DOMESTICA;

EID: 24644458564     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200063038     Document Type: Review

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