Specific Heat of Strawberry and Raspberry Puree (CROSBI ID 187071)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Budžaki, Sandra ; Šeruga, Bernarda
engleski
Specific Heat of Strawberry and Raspberry Puree
Specific heat of strawberry and raspberry puree was determined at moisture contents of 0.8570 and 0.9165 kg/kg d.b., respectively, for temperatures ranging from 36.4 to 90 °C. Calorimeter used for this study was specially constructed. Specific heat of the two fruit purees (strawberry and raspberry) investigated in this study ranged between 3.2635 and 3.9811 kJ/kg °C, with the arithmetic mean of 3.6031 ± 0.2071 kJ/kg °C. For the range of conditions investigated, the experimental data were fitted well by a multivariate linear model considering both moisture content and temperature.
Thermal processing; Food processing; Food properties; Fruit; Strawberry; Raspberry
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Podaci o izdanju
38 (6)
2014.
2240-2245
objavljeno
0145-8892
10.1111/jfpp.12397