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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/21902
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dc.contributor.authorBon, J.-
dc.contributor.authorVaquiro, H.-
dc.contributor.authorBenedito, J.-
dc.contributor.authorTelis-Romero, J.-
dc.date.accessioned2014-05-20T14:02:07Z-
dc.date.accessioned2016-10-25T17:08:55Z-
dc.date.available2014-05-20T14:02:07Z-
dc.date.available2016-10-25T17:08:55Z-
dc.date.issued2010-04-01-
dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2009.12.001-
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 97, n. 4, p. 563-568, 2010.-
dc.identifier.issn0260-8774-
dc.identifier.urihttp://hdl.handle.net/11449/21902-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/21902-
dc.description.abstractThe 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 degrees 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. (C) 2009 Elsevier Ltd. All rights reserved.en
dc.description.sponsorshipMCyT-
dc.format.extent563-568-
dc.language.isoeng-
dc.publisherElsevier B.V.-
dc.sourceWeb of Science-
dc.subjectThermophysical propertiesen
dc.subjectDensityen
dc.subjectThermal conductivityen
dc.subjectHeat capacityen
dc.titleThermophysical properties of mango pulp (Mangifera indica L. cv. Tommy Atkins)en
dc.typeoutro-
dc.contributor.institutionUniv Politecn Valencia-
dc.contributor.institutionUniv Tolima-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUniv Politecn Valencia, ASPA Grp, Dept Food Technol, E-46071 Valencia, Spain-
dc.description.affiliationUniv Tolima, Agron Engn Fac, B Santa Helena 546, Ibague, Colombia-
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, São Paulo, Brazil-
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, São Paulo, Brazil-
dc.description.sponsorshipIdMCyT: AGL2006-14146-C02-01-
dc.identifier.doi10.1016/j.jfoodeng.2009.12.001-
dc.identifier.wosWOS:000274673900018-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Food Engineering-
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