Pregled bibliografske jedinice broj: 598969
Specific Heat of Strawberry and Raspberry Puree
Specific Heat of Strawberry and Raspberry Puree // Journal of food processing and preservation, 38 (2014), 6; 2240-2245 doi:10.1111/jfpp.12397 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 598969 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Specific Heat of Strawberry and Raspberry Puree
Autori
Budžaki, Sandra ; Šeruga, Bernarda
Izvornik
Journal of food processing and preservation (0145-8892) 38
(2014), 6;
2240-2245
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
Thermal processing; Food processing; Food properties; Fruit; Strawberry; Raspberry
Sažetak
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.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Šeruga, Bernarda, MZOS ) ( CroRIS)
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Magdić, Damir, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
