Thermophysical properties of papaya puree

International Journal of Food Properties

Volumn 15, Issue 5, 2012, Pages 1086-1100

  Tansakul, Ampawan ^a   Kantrong, Hataichanok ^a   Saengrayup, Rattapon ^a   Sura, Panthila ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Density; Papaya puree; Specific heat; Thermal conductivity; Thermal diffusivity

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETERS; EMPIRICAL MODEL; LINE HEAT SOURCES; PAPAYA PUREE; SOLUBLE SOLIDS CONTENT;

DENSITY (SPECIFIC GRAVITY); DIFFERENTIAL SCANNING CALORIMETRY; SPECIFIC HEAT; THERMAL DIFFUSIVITY;

THERMAL CONDUCTIVITY;

CARICA PAPAYA;

EID: 84865498323     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.513467     Document Type: Article

References (22)

1. Nakasone, H. Y.; Paull, R. E. Papaya. In: Tropical Fruits; Nakasone H. Y.; Paull, R. E.; Eds.; CAB International: New York, 1998;445 pp.
2. Ahmed, J.; Shivhare, U. S; Sandhu, K. S. Thermal degradation kinetics of carotenoids and visual color of papaya puree. Journal of Food Science 2002, 67(7), 2692-2695.
3. Mohsenin, N. N. Thermal Properties of Foods and Agricultural Materials; Gordon and Breach: New York, 1980;407 pp.
4. Choi, Y.; Okos, M. R. Effects of temperature and composition on the thermal properties of foods. In: Food Engineering and Process Applications, Vol. 1; Maguer, M. L.; Jelen, P.; Eds.; Elsevier: London, 1986;93-101.
5. Sweat, V. E. Thermal properties of foods. In: Engineering Properties of Foods, 2nd Ed.; Rao, M. A.; Rizvi, S. S. H.; Eds.; Marcel Dekker: New York, 1995;126.
6. Heldman, D. R.; Singh, R. P. Food Process Engineering, 2nd Ed.; AVI Publishing Company: Westport, Connecticut, 1981.
7. Tansakul, A.; Chaisawang, P. Thermophysical properties of coconut milk. Journal of Food Engineering 2006, 73, 276-280.
8. Tansakul, A.; Lumyong, R. Thermal properties of straw mushroom. Journal of Food Engineering 2008, 87, 91-98.
9. Rahman, S. Food Properties Handbook; CRC Press: Boca Raton, 1995;500 pp.
10. Kurozawa, L. E.; El-Aouar, A. A.; Simões, M. R.; Azoubel, P. M.; Murr, F. E. X. Determination of thermal conductivity and thermal diffusivity of papaya (Carica papaya L.) as a function of temperature. Proceedings of the 2nd Mercosur Congress on Chemical Engineering and the 4th Congress on Process Systems Engineering, Rio das Pedras, Rio de Janeiro, Brazil, 14-18 August, 2005.
11. Espinoza-Guevara, R.; Caro-Corrales, J.; Ordorica-Falomir, C.; Zazueta-Morales, J.; Vega-Carcia, M.; Crnin, K. Thermophysical properties of pulp and rind of papaya cv. Maradol. International Journal of Food Properties 2010, 13, 65-74.
12. Fasina, O. O.; Farkas, B. E.; Fleming, H. P. Thermal and dielectric properties of sweet potato puree. International Journal of Food Properties 2003, 6, 461-472.
13. AOAC. Official Methods of Analysis, 15th Ed.; The Association of Official Analytical Chemists: Gaithersburg, MD, 1995.
14. Nithatkusol, A. The development of apparatus for determination of thermal conductivities of nonfrozen food by the line heat source method. Master's Degree Thesis, King Mongkut's University of Technology Thonburi: Bangkok, Thailand, 1998;116 pp.
15. Sweat, V. E.; Haugh, C. G. Thermal conductivity probe for small food samples. Transactions of the American Society of Agricultural Engineers 1974, 17(1), 56-58.
16. Bates, O. K. Binary mixtures of water and glycerol. Industrial and Engineering Chemistry 1936, 28, 495-498.
17. Tsen, J.-H.; King, V. A.-E. Density of banana puree as a function of soluble solids concentration and temperature. Journal of Food Engineering 2002, 55, 305-308.
18. Telis-Romero, J.; Telis, V. R. N.; Gabas, A. L.; Yamashita, F. Thermophysical properties of Brazilian orange juice as affected by temperature and water content. Journal of Food Engineering 1998, 38, 27-40.
19. Ramos, A. M.; Ibarz, M. Density of juice and fruit puree as a function of soluble solids content and temperature. Journal of Food Engineering 1998, 35, 57-63.
20. AbuDagga, Y.; Kolbe, E. Thermophysical properties of surimi paste at cooking temperature. Journal of Food Engineering 1997, 32, 325-337.
21. Assis, M. M. M.; Lannes, S. C. S.; Tadini, C. C.; Telis, V. R. N.; Telis-Romero, J. Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.). European Food Research and Technology 2006, 233, 585-593.
22. Cabral, R. A. F.; Orrego-Alzate, C. E.; Gabas, A. L.; Telis-Romero, J. Rheological and thermophysical properties of blackberry juice. Ciência e Tecnologia de Alimentos 2007, 27, 589-596.