期刊
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
卷 6, 期 3, 页码 -出版社
WALTER DE GRUYTER GMBH
DOI: 10.2202/1556-3758.1701
关键词
Genipa Americana L; temperature; water content; density; thermal diffusivity
资金
- Fundacao de Amparo a Pesquisa do Estado da Bahia - FAPESB
The influence of temperature and water content on thermophysical properties (density, thermal diffusivity, thermal conductivity and specific heat) of genipap (Genipa americana, L) pulp at medium maturity were studied. The thermophysical properties were determined at concentrations between 6.0% m/m and 24.0% m/m of water content and temperatures range of 5 to 80 degrees C. The density decreased with increase in temperature and water content, while the thermal diffusivity and conductivity increased as temperature and water content increased. The specific heat decreased with the moisture content. Empirical models were fitted to the experimental data for each property and the accuracy of those models was checked.
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