Transient conduction in spherical fruits: Method to estimate the thermal conductivity and volumetric thermal capacity

Journal of Food Engineering

Volumn 67, Issue 3, 2005, Pages 261-266

  Mendonça, Stela L R ^a   Filho, Celso R B ^b   Da Silva, Z E ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b FEDERAL UNIVERSITY OF CAMPINA GRANDE   (Brazil)

Author keywords

Apples; Inverse method; Thermal conductivity; Volumetric thermal capacity

Indexed keywords

DIFFUSION; FOOD PRODUCTS; HEAT CONDUCTION; INVERSE PROBLEMS; OPTIMIZATION; SPECIFIC HEAT; THERMAL CONDUCTIVITY;

INVERSE METHOD; TEMPERATURE RESPONSE; VOLUMETRIC THERMAL CAPACITY;

FRUITS;

DIFFUSION; FRUITS; OPTIMIZATION; PROBLEM SOLVING; SPECIFIC HEAT; THERMAL CONDUCTIVITY;

EID: 9944240251     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.04.026     Document Type: Article

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