Artículos de revistas
Changes of density, thermal conductivity, thermal diffusivity, and specific heat of plums during drying
Fecha
2005-01-01Registro en:
International Journal of Food Properties. Philadelphia: Taylor & Francis Inc., v. 8, n. 2, p. 233-242, 2005.
1094-2912
10.1081/JFP-200063038
WOS:000231829900006
9457081088108168
Autor
Universidade de São Paulo (USP)
Universidade Estadual Paulista (Unesp)
Institución
Resumen
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.