Caracterização termofísica de polpas de bacuri

Muniz, Marcelo; Queiroz, Alexandre José de Melo; Figueirêdo, Rossana Maria Feitosa de; Duarte, M. de L. R.

doi:10.1590/s0101-20612006000200019

Cited by 17 publications

(21 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Approximate results were found by Muniz et al (2006) when studying the specific heat of bacuri pulp depending on the concentration of soluble solids (5-20 ºBrix), which varied between 2.98 and 3.61 kJ/kg °C.…”

Section: Specific Heatmentioning

confidence: 99%

Thermophysical properties of the pequi pulp in different concentrations

et al. 2016

View full text Add to dashboard Cite

ABSTRACT:The pequi fruit (Caryocar coriaceum Wittm) has a great economic interest, regarding the use of its fruits in cooking as a source of vitamins and extraction of oils for the manufacture of cosmetics. However, are unknown studies on the thermophysical properties (specific heat, thermal diffusivity and thermal conductivity), in which properties are very important to the pulp being favored in an industrial level. The work in question was aimed at studying the physical properties of the pequi pulp with levels of total soluble solids of 6, 8, 10 and 12 °Brix. The physical properties were studied: specific heat, thermal diffusivity and thermal conductivity. The specific heat of the pulps was determined using the method of mixtures, the thermal diffusivity was determined using the method proposed by Dickerson and the thermal conductivity KD-2 equipment. Therefore, it was found that the specific heat tended to increase with the increase of temperature and total soluble solids content of the pulp. The thermal diffusivity of the pequi pulp decreased with the increase in total soluble solids; the thermal conductivity of the pulp did not show a definite increase in temperature trend in the pulps investigated.

show abstract

Section: Specific Heatmentioning

confidence: 99%

Thermophysical properties of the pequi pulp in different concentrations

et al. 2016

View full text Add to dashboard Cite

show abstract

“…This method, despite existent errors (~10%), is very simple and has been extensively used to determine specific heat of foodstuffs (Oyelade et al, 2005;Muniz et al, 2006;Razavi and Taghizadeh, 2007). A calorimeter consisting of a thermal double walls glass bottle isolated with a 20cm of polystyrene layer thick was used.…”

Section: Specific Heatmentioning

confidence: 99%

Thermophysical Characterization of Genipap Pulp

Silva¹,

Bonomo²,

Rodrigues³

et al. 2010

International Journal of Food Engineering

View full text Add to dashboard Cite

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 • 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.

show abstract

“…Tansakul and Chaisawang (2006) recommended that empirical models of thermal properties developed for each specific food material should give a more accurate prediction. However, several researches have evaluated the existence of models for similar products in order to check their applicability to predict their thermophysical properties because of the importance of using valid equations resulting in time, money and material savings (Becker and Fricke 1999; Muniz et al . 2006).…”

Section: Introductionmentioning

confidence: 99%

“…2000; Oyelade et al . 2005; Muniz et al . 2006; Razavi and Taghizadeh 2007; Fontan et al ., in press).…”

mentioning

confidence: 99%

Thermophysical Properties of Jackfruit Pulp Affected by Changes in Moisture Content and Temperature

Souza

Bonomo

Fontan

et al. 2011

J Food Process Engineering

View full text Add to dashboard Cite

Thermophysical properties of jackfruit (Artocarpus heterophyllus L.) pulp affected by temperature and moisture content were analyzed. Density (ρ), heat capacity (cp) and thermal diffusivity (α) were experimentally determined at moisture content between 65% m/m and 95% m/m, and temperatures between 5 and 85C. Then, thermal conductivity was calculated from experimental results of thermal diffusivity, specific heat and density. The empirical models for each property as a function of moisture content and temperature were obtained (R2 ≥ 0.90). Estimated equations were fitted to the experimental data for density and specific heat, and the accuracy of those equations was checked. PRACTICAL APPLICATIONS The design of juice concentrate plants needs thermophysical parameters. Information about tropical and exotic fruits, such as jackfruit, is insufficient, and much specific information is still unknown. The knowledge of how temperature and moisture content affect properties such as density, specific heat, thermal diffusivity and thermal conductivity will enable the development, adaptation and optimization of more efficient specific equipment for processing jackfruit.

show abstract

Caracterização termofísica de polpas de bacuri

Cited by 17 publications

References 18 publications

Thermophysical properties of the pequi pulp in different concentrations

Thermophysical properties of the pequi pulp in different concentrations

Thermophysical Characterization of Genipap Pulp

Thermophysical Properties of Jackfruit Pulp Affected by Changes in Moisture Content and Temperature

Contact Info

Product

Resources

About