Experimental determination of thermal conductivity of apple and potato at different moisture contents

Donsı̀, Giorgio; Ferrari, Giovanna; Nigro, Roberto

doi:10.1016/s0260-8774(96)00044-1

Cited by 33 publications

(28 citation statements)

References 9 publications

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“…A similar behaviour was also noted by Donsí, Ferrari and Nigro (1996), who evaluated the k of potato and apple at different moisture contents; they found that k is a function of water mass fraction of the samples and it decreases as moisture content decreases. In contrast, Mahapatra et al (2013) reported the effect of increasing moisture content on thermal properties of cowpea flour; they concluded that k increased with increase in moisture content.…”

Section: Thermal Propertiessupporting

confidence: 81%

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Muñoz-López

Urrea-García

Jiménez‐Fernández

et al. 2017

CyTA - Journal of Food

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(2018) Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.), CyTA -Journal of Food, 16:1, 127-134, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 Plum slices (diameter 2.5 cm and thickness 0.2 cm) were dried using vertical tray-drying (VTD) and freeze-drying. Models were used to determine the thermal conductivity (k) and specific heat (C p ). In addition, water activity (a w ), colour total change (ΔE), pectin yield (y pec ) and rehydration capacity were investigated. The moisture content of tray-and freeze-dried plum was relatively significant (p < 0.05). No significant difference was found in terms of a w . There was a maximum decrease in k and C p of 90% and 91.5% during drying process, respectively. In terms of quality, ΔE showed that tray-dried samples had slight darker (browning), whereas the freeze-dried samples had a lighter colouring compared to the fresh fruit. The quality and rehydration characteristics of freeze-dried plum were higher than that of a tray-dried product; however, VTD could be appropriate for industrial production because of its advantages in lower cost and energy consumption.Efecto de los métodos de secado sobre las propiedades fisicoquímicas y térmicas de la ciruela mexicana (Spondias purpurea L.) RESUMEN Las rebanadas de ciruela (diámetro 2,5 cm y espesor 0,2 cm) fueron secadas usando el secado vertical por charolas (VTD) y la liofilización (FD). Se utilizaron modelos para determinar la conductividad térmica (k) y el calor específico (C p ). Además, la actividad de agua (a w ), el cambio total de color (ΔE), el rendimiento de pectina (y pec ) y la capacidad de rehidratación fueron investigados. El contenido de humedad de la ciruela seca y liofilizada fue relativamente significativo (p < 0,05). No se encontraron diferencias significativas en términos de a w . Hubo un máximo decremento en k y C p del 90% y 95% durante el proceso de secado, respectivamente. En términos de calidad, ΔE mostró que las muestras secadas en charolas tuvieron un ligero oscurecimiento (pardeamiento), mientras las muestras liofilizadas tuvieron un color más luminoso en comparación con la muestra fresca. La calidad y las características de rehidratación fueron mayores que las de un producto secado por charolas; sin embargo, VTD podría ser apropiado para la producción industrial debido a sus ventajas de bajo costo y consumo energético. ARTICLE HISTORY

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Section: Thermal Propertiessupporting

confidence: 81%

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Muñoz-López

Urrea-García

Jiménez‐Fernández

et al. 2017

CyTA - Journal of Food

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“…Such knowledge can in turn be used to perform mathematical modeling and computer simulations. Among such physical properties, thermal conductivity (k) is one of the most critical (Donsi et al, 1996) because it determines the rate of heat transfer within the product. Thermal conductivity of food materials varies between that of water (k water = 0.614 W/(m K) at 27°C) and that of air (k air = 0.026 W/(m K) at 27°C), which are the most and the least conductive components in foods, respectively (Sahin and Sumnu, 2006).…”

Section: Introductionmentioning

confidence: 99%

Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees method

Ziaiifar

Heyd

Courtois

2009

Journal of Food Engineering

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“…For practical calculations the system of the two simultaneous partial differential equations could be used by treating the thermal conductivity as constant. A mean value from the results obtained in (Donsi, 1996) for the potato λ = 0.40 W/m/K was utilized in this paper. The influence of the phase conversion factor (0 ≤ ε ≤ 1) on the transient moisture content and temperature profiles is very small.…”

Section: Resultsmentioning

confidence: 99%

Mathematical modelling of far-infrared vacuum drying processes

Mitrevski¹,

Mitrevska²,

Bundalevski³

et al. 2017

J Process Energy Agric

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Experimental determination of thermal conductivity of apple and potato at different moisture contents

Cited by 33 publications

References 9 publications

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Effect of drying methods on the physicochemical and thermal properties of Mexican plum (Spondias purpurea L.)

Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees method

Mathematical modelling of far-infrared vacuum drying processes

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