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Apparent heat capacities, initial melting points and heats of melting of frozen fruits measured by differential scanning calorimetry.

Author(s) : SA M. M., FIGUEIREDO A. M., CORREA A., SERENO A. M.

Type of article: Article

Summary

Differential scanning calorimetry was used to measure apparent specific heat capacities, melting temperatures, heats of melting and percent unfrozen water content for Golden apple, pear and tomato. A model based on the one proposed by Schwartzberg proved to be able to correlate experimental data obtained for apparent specific heat capacities of those materials. In spite of considerable lack of detailed published data for such products, results obtained showed deviations of less than 5% with respect to other measurement techniques used for the same vegetable species.

Details

  • Original title: Apparent heat capacities, initial melting points and heats of melting of frozen fruits measured by differential scanning calorimetry.
  • Record ID : 1995-0952
  • Languages: English
  • Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 34 - n. 2
  • Publication date: 1994/04
  • Document available for consultation in the library of the IIR headquarters only.

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