Freezing point and thermal conductivity of tropical fruit pulps: Mango and papaya

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dc.contributor.authorTelis, V. R N [UNESP]
dc.contributor.authorTelis-Romero, J. [UNESP]
dc.contributor.authorSobral, P. J A
dc.contributor.authorGabas, A. L.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2014-05-27T11:22:22Z
dc.date.available2014-05-27T11:22:22Z
dc.date.issued2007-01-01
dc.description.abstractThe freezing point depression of mango and papaya pulps was measured by using a simple apparatus, consisting of two major sections: a freezing vessel and a data acquisition system. The thermal conductivity of both pulps as a function of frozen water fraction and temperature was also investigated by using a coaxial dual-cylinder apparatus. Thermal conductivity above the initial freezing point was well fitted by polynomial equations. Below the freezing point, the thermal conductivity was strongly affected by both the frozen water fraction and temperature. Simple equations in terms of frozen water fraction and temperature could be fitted to the experimental data of freezing point depression and thermal conductivity.en
dc.description.affiliationDepartamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista, São Paulo
dc.description.affiliationDepartamento de Engenharia de Alimentos Universidade de São Paulo (FZEA-USP), São Paulo
dc.description.affiliationUSP-Universidade de Sao Paulo Departamento de Engenharia de Alimentos, Pirassununga, Sao Paolo 13635-900
dc.description.affiliationUnespDepartamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista, São Paulo
dc.format.extent73-84
dc.identifierhttp://dx.doi.org/10.1080/10942910600744007
dc.identifier.citationInternational Journal of Food Properties, v. 10, n. 1, p. 73-84, 2007.
dc.identifier.doi10.1080/10942910600744007
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.lattes9457081088108168
dc.identifier.orcid0000-0002-2553-4629
dc.identifier.scopus2-s2.0-33847109860
dc.identifier.urihttp://hdl.handle.net/11449/69444
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.ispartofjcr1.845
dc.relation.ispartofsjr0,513
dc.relation.ispartofsjr0,513
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectFreezing point depression
dc.subjectFruit pulps
dc.subjectThermal conductivity
dc.subjectFreezing
dc.subjectFruits
dc.subjectFrozen water fraction
dc.subjectPapaya
dc.subjectPulp
dc.subjectMangifera
dc.subjectMelting Point
dc.subjectPulps
dc.subjectThermal Conductivity
dc.subjectCarica papaya
dc.titleFreezing point and thermal conductivity of tropical fruit pulps: Mango and papayaen
dc.typeArtigo
dcterms.licensehttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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