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Conductivité et diffusivité thermique des papayes (Carica papaya L.) et des pommes cajou (Anacardium occidentale L.).

Thermal conductivity and thermal diffusivity of papaya (Carica papaya L.) and cashew apple (Anacardium occidentale L.).

Auteurs : KUROZAWA L. E., PARK K. J., HUBINGER M. D., et al.

Type d'article : Article

Résumé

The objective of this work was to determine the thermal conductivity and the thermal diffusivity of papaya and cashew apple as a function of temperature. For the experimental determination, the heat source probe technique was used. Thermal properties were measured for the temperature range of 20-40°C for papaya and 25-45°C for cashew. Thermal conductivities ranged from 0.58 to 0.62 W/m.°C and 0.57 to 0.61 W/m.°C. The empirical models for each property as a function of temperature were obtained.

Détails

  • Titre original : Thermal conductivity and thermal diffusivity of papaya (Carica papaya L.) and cashew apple (Anacardium occidentale L.).
  • Identifiant de la fiche : 2009-1697
  • Langues : Anglais
  • Source : Braz. J. Food Technol. - vol. 11 - n. 1
  • Date d'édition : 01/2008

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