Selected Fruits and Vegetables. Thermophysical Properties of Foods.

Author(s) : IIF-IIR, Food Research Institute Prague, VUPP, MAYER Z., HOUSKA M., CIGÁNÍK M., et al.

Type of monograph: Book

Summary

This book presents a critical literature review on data on the freezing point, density, specific heat and enthalpy, conductivity and thermal diffusivity of 13 types of fruit (apples, pears, strawberries, bilberries, raspberries, blackberries, peaches, plums, cherries, sour cherries, apricots, grapes, oranges) and 5 types of vegetables (potatoes, carrots, tomatoes, onions, cucumbers).

Available documents

Format Hard copy

Pages: 92

Available

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Details

Original title: Selected Fruits and Vegetables. Thermophysical Properties of Foods.
Record ID : 2005-1564
Languages: English
Subject: General information
Publication: Food Research Institute Prague - Czech (republic)/Czech (republic)/France/France
Publication date: 2004
ISBN: 8090267173
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: General information on refrigeration;
Food engineering;
Fruit;
Vegetables
Keywords: Tomato; Thermodynamics; Thermal property; Thermal conductivity; Strawberry; Raspberry; Potato; Freezing temperature; Cherry; Carrot; Blackberry; Bibliography; Density; Water content; Grape; Plum; Physical property; Apple; Pear; Peach; Orange; Onion; Vegetable; Enthalpy; Freezing; Fruit; Cucumber; Specific heat; Thermal diffusivity; Water activity; Apricot