Changes of density, thermal conductivity, thermal diffusivity, and specific heat of plums during drying
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Data
2005-01-01
Autores
Gabas, A. L.
Marra-Junior, W. D.
Telis-Romero, J.
Telis, VRN
Título da Revista
ISSN da Revista
Título de Volume
Editor
Taylor & Francis Inc
Resumo
The 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.
Descrição
Palavras-chave
dehydration process, fruit, moisture content, thermophysical properties
Como citar
International Journal of Food Properties. Philadelphia: Taylor & Francis Inc., v. 8, n. 2, p. 233-242, 2005.