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

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorGabas, A. L.
dc.creatorMarra-Junior, W. D.
dc.creatorTelis-Romero, J.
dc.creatorTelis, VRN
dc.date2014-05-20T15:23:08Z
dc.date2016-10-25T17:56:59Z
dc.date2014-05-20T15:23:08Z
dc.date2016-10-25T17:56:59Z
dc.date2005-01-01
dc.date.accessioned2017-04-05T23:40:18Z
dc.date.available2017-04-05T23:40:18Z
dc.identifierInternational Journal of Food Properties. Philadelphia: Taylor & Francis Inc., v. 8, n. 2, p. 233-242, 2005.
dc.identifier1094-2912
dc.identifierhttp://hdl.handle.net/11449/33974
dc.identifierhttp://acervodigital.unesp.br/handle/11449/33974
dc.identifier10.1081/JFP-200063038
dc.identifierWOS:000231829900006
dc.identifierhttp://dx.doi.org/10.1081/JFP-200063038
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/877978
dc.descriptionThe 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.
dc.languageeng
dc.publisherTaylor & Francis Inc
dc.relationInternational Journal of Food Properties
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectdehydration process
dc.subjectfruit
dc.subjectmoisture content
dc.subjectthermophysical properties
dc.titleChanges of density, thermal conductivity, thermal diffusivity, and specific heat of plums during drying
dc.typeOtro


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