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DC Field | Value | Language |
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dc.contributor.author | Minim, Luis A. | - |
dc.contributor.author | Telis, Vania R. N. | - |
dc.contributor.author | Minim, Valeria P. R. | - |
dc.contributor.author | Alcantara, Lizzy A. P. | - |
dc.contributor.author | Telis-Romero, Javier | - |
dc.date.accessioned | 2014-05-20T14:02:07Z | - |
dc.date.accessioned | 2016-10-25T17:08:56Z | - |
dc.date.available | 2014-05-20T14:02:07Z | - |
dc.date.available | 2016-10-25T17:08:56Z | - |
dc.date.issued | 2009-08-01 | - |
dc.identifier | http://dx.doi.org/10.1021/je900155c | - |
dc.identifier.citation | Journal of Chemical and Engineering Data. Washington: Amer Chemical Soc, v. 54, n. 8, p. 2269-2272, 2009. | - |
dc.identifier.issn | 0021-9568 | - |
dc.identifier.uri | http://hdl.handle.net/11449/21905 | - |
dc.identifier.uri | http://acervodigital.unesp.br/handle/11449/21905 | - |
dc.description.abstract | To design equipment for food processing and estimate process times for refrigerating, freezing, heating, or drying of foods, the thermophysical properties must be known, Since the thermophysical properties of foods are strongly dependent upon chemical composition and temperature, composition and temperature based models provide a means of estimating these properties. In this work, the thermophysical properties of lemon juice were determined at a water mass fraction of (0.381 to 0.900) and a temperature of (273.45 to 353.75) K. Density and thermal conductivity varied from (962.3 to 1282.8) kg.m(-3) and (0.344 to 0.624) W.m(-2).K(-1), respectively. Heat capacity and thermal diffusivity varied from (2446.5 to 4060.1) J.kg(-1).K(-1) and (0.1160.10(-6) to 0.1785.10(-6)) m(2).s(-1), respectively. Simple polynomial functions were fitted to the experimental data, and good agreements were obtained. In the tested range, water content showed greater influence oil the thermophysical properties. | en |
dc.description.sponsorship | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | - |
dc.description.sponsorship | Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG) | - |
dc.format.extent | 2269-2272 | - |
dc.language.iso | eng | - |
dc.publisher | Amer Chemical Soc | - |
dc.source | Web of Science | - |
dc.title | Thermophysical Properties of Lemon Juice as Affected by Temperature and Water Content | en |
dc.type | outro | - |
dc.contributor.institution | Universidade Federal de Viçosa (UFV) | - |
dc.contributor.institution | Universidade Estadual Paulista (UNESP) | - |
dc.description.affiliation | Universidade Federal de Viçosa (UFV), Dept Food Technol, BR-36570000 Vicosa, MG, Brazil | - |
dc.description.affiliation | Univ Estadual Paulista, Dept Engn & Technol Food, BR-15054000 Sao Jose do Rio Preto, SP, Brazil | - |
dc.description.affiliationUnesp | Univ Estadual Paulista, Dept Engn & Technol Food, BR-15054000 Sao Jose do Rio Preto, SP, Brazil | - |
dc.identifier.doi | 10.1021/je900155c | - |
dc.identifier.wos | WOS:000268796600019 | - |
dc.rights.accessRights | Acesso restrito | - |
dc.relation.ispartof | Journal of Chemical and Engineering Data | - |
dc.identifier.orcid | 0000-0002-2553-4629 | pt |
Appears in Collections: | Artigos, TCCs, Teses e Dissertações da Unesp |
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