Specific heat of apple at different moisture contents and temperatures

Mykhailyk, Viacheslav; Lebovka, Nikolaï

doi:10.1016/j.jfoodeng.2013.09.015

Cited by 15 publications

(18 citation statements)

References 20 publications

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“…These values are similar to those reported for apple, [21] reconstituted milk, [22] and acerola and blueberry pulps. [23] When comparing the experimental values of c p for meat extract to those estimated by the classical method of Choi and Okos [24] using the compositional data presented in item 2.1, an MRE of 6.57% was observed.…”

Section: Specific Heatsupporting

confidence: 89%

Boiling point and specific heat of meat extract

Polachini

Betiol

Bastos³

et al. 2017

International Journal of Food Properties

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Meat extract is a by-product obtained from the cooking broth of meat processing, which is used as a flavoring agent in cooking and in pharmaceutical products. Information on the processing technology of meat extract and its corresponding thermodynamic properties have been seldom reported, making difficult the design of heat transfer processes with accuracy. Thus, the present work aimed to evaluate the boiling-point elevation (BPE) and specific heat (c p ) of meat extract in the range of concentrations and temperatures found during its processing. Boiling point temperature was determined experimentally as a function of pressure and soluble solid concentration of meat extract. Different correlations based on Dühring's rule, Antoine equation, and the model proposed by Crapiste and Lozano were obtained to represent the boiling point temperature and/or BPE in some processing conditions, resulting in good fitting accuracy. The representation of the experimental values of c p was evaluated by four empirical equations. The best fitting was acquired using a quadratic model simultaneously dependent on concentration and temperature of the meat extract. The close agreement between the experimental and predicted values reinforces the applicability of the resulting models for designing evaporation systems. ARTICLE HISTORY

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Section: Specific Heatsupporting

confidence: 89%

Boiling point and specific heat of meat extract

Polachini

Betiol

Bastos³

et al. 2017

International Journal of Food Properties

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“…Also, C m is the moist material specific heat, and for apple, defined as Equation 20 (Mykhailyk & Lebovka, 2014):…”

Section: Drying Efficiencymentioning

confidence: 99%

Energy efficiency and moisture diffusivity of apple slices during convective drying

Beigi

2016

Food Sci. Technol

103

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The present study aimed at investigating the influences of drying air temperature and flow rate on energy parameters and dehydration behaviour of apple slices. For this purpose, apple slices were dried in a convective dryer at air temperatures of 50, 60 and 70 °C, and air velocities of 1, 1.5 and 2 m s -1. Dehydration rate increased as the air temperature and flow rate increased from 50 to 70 °C and 1 to 2 m s -1 , respectively. The effective moisture diffusivity was determined to be in the range of 6.75×10 . Results of data analysis showed that the maximum energy consumption (23.94 kW h) belonged to 50 °C and 2 m s -1 and the minimum (13.89 kW h) belonged to 70 °C and 1 m s -1 treatment. Energy efficiency values were in the range of 2.87-9.11%. Moreover, the results indicated that any increment in the air temperature increases thermal and drying efficiencies while any increment in the air flow rate decreases both of them.Keywords: apple; moisture diffusion; thermodynamic parameters; energy efficiency.Practical Application: Traditional drying methods pose some problems such as long drying time and dust and microbial contamination of the dried materials. Artificial drying methods should be employed to overcome these problems. In spite of some advantages for industrial dryers, energy requirement in drying technology is one of the key problems to overcome. The drying process generally consumes large amounts of energy; therefore, it is crucial to make sure of high energy efficiency and low environmental impact in this process.

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“…The specific heat of different materials can be measured in the differential scanning calorimeter using step-by-step protocols for DSC McHugh et al, 2010;Mykhailyk and Lebovka, 2014). Such protocol is schematically presented in Fig.1, which includes a comparison of the deviations of DSC-curves from the baseline during transition from the scanning regime to the isothermal regime, observed for different samples.…”

Section: Specific Heatmentioning

confidence: 99%

“…DSC was used to determine the specific heat of apples in a wide interval of moisture contents (W = 0--0.9) and temperatures (T = 283--363 K) (Mykhailyk & Lebovka, 2014). The specific heat behavior can be related with the presence of the bound water.…”

Section: Application Of Dsc In Studies Of Food Productsmentioning

confidence: 99%

Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

Parniakov

Bals

Barba

et al. 2016

Critical Reviews in Food Science and Nutrition

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Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.

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Specific heat of apple at different moisture contents and temperatures

Cited by 15 publications

References 20 publications

Boiling point and specific heat of meat extract

Boiling point and specific heat of meat extract

Energy efficiency and moisture diffusivity of apple slices during convective drying

Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

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