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

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dc.contributor.authorGabas, A. L.
dc.contributor.authorMarra-Junior, W. D.
dc.contributor.authorTelis-Romero, J.
dc.contributor.authorTelis, VRN
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:23:08Z
dc.date.available2014-05-20T15:23:08Z
dc.date.issued2005-01-01
dc.description.abstractThe thermal properties of plums (Prunus domestica) and prunes were investigated in the moisture content of 14.2-80.4% (wet basis) near room temperature (approximately 28 degrees C). The apparent density of the fruits increased from 1042.9 to 1460.0 kg/m(3), and the bulk density increased from 706.6 to 897.5 kg/m(3) as the plums were dried, following classical empirical models as a function of moisture content. It was found that specific heat, effective thermal diffusivity, and effective thermal conductivity of the prunes increased with the moisture content of the samples, which can be represented by using different empirical models.en
dc.description.affiliationUniv São Paulo, EZEA, Dept Engn Alimentos, BR-13635900 Pirassununga, SP, Brazil
dc.description.affiliationUniv São Paulo, EESC, Dept Hidraul & Saneamento, BR-13566590 Sao Carlos, SP, Brazil
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil
dc.format.extent233-242
dc.identifierhttp://dx.doi.org/10.1081/JFP-200063038
dc.identifier.citationInternational Journal of Food Properties. Philadelphia: Taylor & Francis Inc., v. 8, n. 2, p. 233-242, 2005.
dc.identifier.doi10.1081/JFP-200063038
dc.identifier.issn1094-2912
dc.identifier.lattes9457081088108168
dc.identifier.urihttp://hdl.handle.net/11449/33974
dc.identifier.wosWOS:000231829900006
dc.language.isoeng
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.ispartofjcr1.845
dc.relation.ispartofsjr0,513
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectdehydration processpt
dc.subjectfruitpt
dc.subjectmoisture contentpt
dc.subjectthermophysical propertiespt
dc.titleChanges of density, thermal conductivity, thermal diffusivity, and specific heat of plums during dryingen
dc.typeArtigo
dcterms.licensehttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
dcterms.rightsHolderTaylor & Francis Inc
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[4]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE