Specific heat of apple at different moisture contents and temperatures

Journal of Food Engineering

Volumn 123, Issue , 2014, Pages 32-35

  Mykhailyk, Viacheslav ^a,b   Lebovka, Nikolai ^a,b  

^a INSTITUTE OF HYDROBIOLOGY   (Ukraine)

^b INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

Author keywords

Apple; Bound water; Specific heat

Indexed keywords

ADDITIVE MODELS; APPLE; BOUND WATERS; DIFFERENT MOISTURE CONTENTS; EXPERIMENTAL INVESTIGATIONS; MOISTURE RANGE; MONOLAYER MOISTURE CONTENT;

MOISTURE DETERMINATION; SPECIFIC HEAT;

FRUITS;

EID: 84885102728     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.09.015     Document Type: Article

References (7)

1. A.S. Ginzburg, and M.A. Gromov Thermophysical Characteristics of Potatoes, Vegetables and Fruits 1987 Agropromizdat Moscow, USSR
2. N.D. Mrad, C. Bonazzi, N. Boudhrioua, N. Kechaou, and F. Courtois Moisture sorption isotherms, thermodynamic properties, and glass transition of pears and apples Drying Technol. 30 2012 1397 1406
3. M.R. Okos, G. Narsimhan, R.K. Singh, and A.C. Weitnauer Food dehydration D.R. Heldman, D.B. Lund, Handbook of Food Engineering 1992 Marcel Dekker, Inc. New York, NY 437 562
4. M.S. Rahman State diagram of foods: its potential use in food processing and product stability Trends Food Sci. Technol. 17 2006 129 141
5. H.S. Ramaswamy, and M.A. Tung Thermophysical properties of apples in relation to freezing J. Food Sci. 46 1981 724 728
6. R.K. Singh, and D.B. Lund Mathematical modelling of heat and moisture transfer-related properties of intermediate moisture applies J. Food Process. Preserv. 8 1985 191 210
7. J. Suurkuusk Specific heat measurements on lysozyme, chymotrypsinogen, and ovalbumin in aqueous solution and in solid state Acta Chem. Scand. 28b 1974 409 417