Thermal conductivity of unfrozen and frozen strawberry and spinach.

Author(s) : DELGADO A. E., GALLO A., PIANTE D. de, RUBIOLO A.

Type of article: Article

Summary

The objective of the work was to develop and appropriate measurement system to collect accurate data and obtain thermal conductivity values for some fruits and vegetables and for temperatures below the freezing point, since there is limited information available, particularly for vegetables such as spinach, for which the values obtained experimentally are dissimilar to those predicted from composition. Fresh and frozen strawberry (Tioga variety) and spinach samples as well as blanched spinach were tested in the temperature range from -21 to 28 deg C.

Details

Original title: Thermal conductivity of unfrozen and frozen strawberry and spinach.
Record ID : 1998-0935
Languages: English
Source: J. Food Eng. - vol. 31 - n. 2
Publication date: 1997/02
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Fruit;
Vegetables
Keywords: Thermal conductivity; Strawberry; Measurement; Quick-frozen food; Fresh produce; Vegetable; Spinach; Fruit