The influence of moisture content and temperature on the specific heat of potato measured by differential scanning calorimetry

Wang, N.; Brennan, J.G.

doi:10.1016/0260-8774(93)90049-p

Cited by 66 publications

(23 citation statements)

References 6 publications

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“…This is indicative of the fact that the higher the moisture content of the sample, the greater the time taken by it to cool down is. This result was similar to the work done by Wang and Brennan (1993) for potato and Zainal et al (2001) for pink guava juice. Muramatsu et al (2000) noticed the temperature dependence of specific heat capacity and reported that the higher the temperature, the higher the specific heat capacity.…”

Section: Resultssupporting

confidence: 78%

“…Lamb (1976) reported that water retains its temperature for a long time due to its high specific heat capacity value. Beside water, specific heat capacity is also influenced by protein and fat (Wang and Brennan, 1993). Additionally, specific heat capacity was determined for guava, sapota, and papaya fruit pulp at various mass fractions (Table 3).…”

Section: Resultsmentioning

confidence: 99%

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Physical and Biochemical Properties of Selected Tropical Fruits

Athmaselvi¹,

Jenney²,

Pavithra³

et al. 2014

International Agrophysics

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A b s t r a c t. This study was conducted to determine the physical and biochemical properties of guava, sapota, and papaya. The physical properties studied were: dimensions, shell ratio, surface area, bulk and true density, porosity, sphericity, packing coefficient, aspect ratio, and roundness index. The specific heat at various mass fractions, biochemical properties like pH, titratable acidity, total soluble solids, and colour analysis were studied for fruit pulps. The viscosity of fruits was studied at various mass fractions. The high sphericity of guava and sapota indicated that those fruits had high rolling capability, which is an important factor for designing hoppers. Biochemical analysis showed that sapota was the sweetest fruit amongst the three studied.K e y w o r d s: physical properties, guava, sapota, papaya

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Section: Resultssupporting

confidence: 78%

Section: Resultsmentioning

confidence: 99%

Physical and Biochemical Properties of Selected Tropical Fruits

Athmaselvi¹,

Jenney²,

Pavithra³

et al. 2014

International Agrophysics

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“…The specific heat followed a second order polynomial relationship with temperature irrespective of grinding method (Table 3). Nevertheless other research workers (Tang et al 1991;Wang and Brennan 1993) observed linear relations of specific heat with temperature for other agricultural materials. Specific heat was found to be increased with increase in moisture content regardless of grinding conditions and followed second order polynomial for all the moistures (Table 4).…”

Section: Thermal Properties Of Ground Coriander Powdermentioning

confidence: 99%

Influence of pin and hammer mill on grinding characteristics, thermal and antioxidant properties of coriander powder

et al. 2015

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In present study, influence of grinding (hammer and pin mills) and moisture content (range: 6.4-13.6 % dry basis) on the quality traits of coriander powder were investigated. These include grinding parameters, colour parameters, specific heat, thermal conductivity, thermal diffusivity, glass transition temperature, essential oil, total phenolic content, total flavonoid content and DPPH scavenging (%) of coriander powder. For coriander seed, the geometric properties such as major, medium, minor dimensions, geometric mean diameter, arithmetic mean diameter, sphericity, surface area and volume of coriander seeds increased significantly with increasing moisture (6.4-13.6 % db). For coriander powder, the grinding parameters such as average particle size, volume surface mean diameter and volume mean diameter increased significantly with increasing moisture (6.4-13.6 % db). With the grinding method, the colour attributes of coriander powder such as L-value, a-value, b-value, hue angle and browning index varied significantly. It was observed that the specific heat followed second order polynomial relationship with temperature and moisture whereas thermal conductivity varied linearly with temperature and moisture content. The variation of glass transition temperature with moisture can be best represented in quadratic manner. Total flavonoid content (mg QE/g crude seed extract) and DPPH scavenging % activity of coriander powder is significantly affected by grinding methods. A lower value of specific heat was observed for hammer ground coriander powder as compared to pin mill ground coriander powder. The thermal conductivity of hammer mill ground coriander powder was higher as compared to pin mill ground coriander. It was observed that hammer mill yields more fine coriander powder in comparison to pin mill. The browning index was more in hammer mill ground coriander powder.

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“…However, its dependence on temperature within the 85È 120¡C range is relatively weaker when compared to that of 35È55¡C. A similar model has been used to Ðt speciÐc heat capacity data of food materials such as potato (Wang and Brennan 1993). SpeciÐc heat capacity values (1É56È1É96 kJ kg~1 ¡C~1) for chicken-drum muscle measured at 0 kg kg~1 dry basis moisture content as part of this work approached the range (1É71È 2É14 kJ kg~1 ¡C~1) reported by Choi and Okos (1986a) for protein and oil.…”

Section: Speciðc Heat Capacitymentioning

confidence: 96%