Thermophysical properties of mango pulp (Mangifera indica L. cv. Tommy Atkins)

Bon, J.; Váquiro, Henry Alexander; Benedito, J.; Telis‐Romero, Javier

doi:10.1016/j.jfoodeng.2009.12.001

Cited by 45 publications

(37 citation statements)

References 16 publications

(23 reference statements)

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“…The values obtained by Araújo et al (2004) for specific experimental heats of cupuassu pulp with a 9 °Brix and sieved, were 3.24 kJ/kg °C, 3,71 kJ/kg °C and 3.18 kJ/kg °C, respectively, close to the pequi pulps with different contents of total soluble solids and at elevated temperatures (40 and 50 °C). Bon et al (2010) found that the specific heat of mango pulp at temperatures of 20, 40, 60 and 80 °C and moisture content between 50 and 90% was between 2.738 to 4.093 kJ/kg °C; where the values of the specific heat of pequi pulp with moisture content of 55% (12 ºBrix) to 70% (6 ºBrix) were within this rating (2.20 to 3.45 kJ/kg °C). Muramatsu et al (2010) measured the thermophysical properties of three kinds of juice (grape, orange and cucumber), at temperatures ranging from 10 to 50 °C and soluble solids concentrations of 10 to 50 °Brix, and found that the values of the specific heat ranged from 2.6 to 4.1 kJ/kg °C, observed in the pequi pulps values close to those.…”

Section: Specific Heatmentioning

confidence: 91%

Thermophysical properties of the pequi pulp in different concentrations

et al. 2016

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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.

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Section: Specific Heatmentioning

confidence: 91%

Thermophysical properties of the pequi pulp in different concentrations

et al. 2016

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“…Among tropical fruits, mango (Mangifera indica) is one of the most appreciated for consumption as well as study and research (Bon et al, 2010;Rangel-Marrón et al, 2011). The fruit, which surrounds the kernel containing the seed, presents a yellow or orange flesh with a fibril structure.…”

Section: Introductionmentioning

confidence: 99%

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

Souza

Alves

Vieira

et al. 2015

Food Sci. Technol (Campinas)

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The equilibrium moisture content for adsorption and desorption isotherms of mango skin was determined using the static gravimetric method at temperatures of 20, 26, 33, 38 and 44 o C in the 0.056 to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as the temperature increasing. The hysteresis effect was observed at constant water activity. The Guggenheim, Anderson, and de Boer (GAB) model presented the best fitting accuracy among a group of models and was used to determine the thermodynamic properties of water sorption. Integral enthalpy and integral entropy areas showed inverted values for the adsorption and desorption isotherms over the wide range of water activity studied. These values confirm, in energetic terms, the difference between adsorption and desorption isotherms observed in the hysteresis phenomenon. Finally, the Gibbs free energy revealed that the sorption process was spontaneous for both sorption isotherms.Keywords: agricultural waste; gravimetric method; integral properties; modelling; water content.Practical Application: This work presents information about the hysteresis characteristics of mango skin as well as their thermodynamic properties of water sorption. The information given in this study can be used for processing, storage, and packaging of this agro-waste. In addition, the combination of classical and modern methodologies is useful for determining the best stability conditions over a range of water activity and equilibrium moisture content.

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“…Selected works include those from Janjai et al (2010) which simulated drying of litchi fruit and they determined its diffusivity and shrinkage during drying process, Giner (2009) discussed about the effect of internal and external resistances to mass transfer for high-moisture content. Moreover, the dependence of physical and transport properties on food temperature and moisture has been investigated by Bon et al (2010).…”

Section: Introductionmentioning

confidence: 99%