Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
224684 | Journal of Food Engineering | 2010 | 6 Pages |
Abstract
The density, heat capacity and thermal conductivity of mango pulp (Mangifera indica L. cv. Tommy Atkins) were determined at moisture contents of between 0.9 and 0.52 kg kg−1 (w.b.) and temperatures of between 20 and 80 °C. The experimental data were satisfactorily fitted (explained variation values >99.1%) as functions of the moisture content and temperature by using multivariate linear models. In the range of conditions considered, the moisture content exhibits a greater influence on the studied properties than temperature.
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Authors
J. Bon, H. Váquiro, J. Benedito, J. Telis-Romero,