CIDCA 05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Some thermal properties of fresh and osmotically dehydrated kiwifruit above and below initial freezing temperature
Autor/es:
A.M. TOCCI; R.H. MASCHERONI
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
Elsevier
Referencias:
Año: 2008 vol. 88 p. 20 - 27
ISSN:
0260-8774
Resumen:
Abstract
Thermal properties of fresh and osmotically dehydrated Kiwifruit were experimentally measured. Enthalpy and heat capacity, in the
range from -40 C to 40 C, and initial freezing temperature were determined by DSC. Density was measured by picnometry in the range
between -70 C and 30 C. Prediction equations from the literature for enthalpy, heat capacity and density as a function of temperature,
for different water contents, were fitted to experimental data. Regression equations relating soluble solids content and initial freezing
temperature with water content were also obtained.
2007 Elsevier Ltd. All rights reserved.2007 Elsevier Ltd. All rights reserved.
Keywords: Osmotically dehydrated; Kiwifruit; Thermal properties; Initial freezing temperature; Enthalpy; Heat capacityOsmotically dehydrated; Kiwifruit; Thermal properties; Initial freezing temperature; Enthalpy; Heat capacity
