ShareEFFECTIVE HEAT CAPACITY FOR STRAWBERRY FREEZING AND THAWING CALCULATIONS.
Author(s) : DELGADO A. E., RUBIOLO A. C., GRIBAUDO L. M.
Type of article: Article
Summary
MEASUREMENTS OF THERMAL CAPACITY BY SCANNING DIFFERENTIAL CALORIMETRY ARE CORRELATED USING THE METHOD OF THE CURVE OF LEASTSQUARES TO OBTAIN EQUATIONS FOR PREDICTING THIS PARAMETER IN THE TEMPERATURE RANGE 233 TO 283 K (-40 TO 10 DEG C). THE VALUES OF THIS CONSTANT BELOW FREEZING POINT ENABLES THE PHYSICAL PROPERTIES OF BOTH CULTIVARS TO BE CALCULATED. (Bibliogr. int. CDIUPA, FR., 90-267182.
Details
- Original title: EFFECTIVE HEAT CAPACITY FOR STRAWBERRY FREEZING AND THAWING CALCULATIONS.
- Record ID : 1991-1628
- Languages: English
- Source: J. Food Eng. - vol. 12 - n. 3
- Publication date: 1990
Links
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Thawing; Strawberry; Heat capacity; Calorimetry; Calculation; Chilling; Quick-frozen food; Freezing; Fruit
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