Article ID Journal Published Year Pages File Type
224684 Journal of Food Engineering 2010 6 Pages PDF
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.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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