Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature
- Autores
- Tocci, Ana Maria; Mascheroni, Rodolfo Horacio
- Año de publicación
- 2008
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Thermal properties of fresh and osmotically dehydrated Kiwifruit were experimentally measured. Enthalpy and heat capacity, in the range from −40 °C to 40 °C, and initial freezing temperature were determined by DSC. Density was measured by picnometry in the range between −70 °C and 30 °C. Prediction equations from the literature for enthalpy, heat capacity and density as a function of temperature, for different water contents, were fitted to experimental data. Regression equations relating soluble solids content and initial freezing temperature with water content were also obtained.
Fil: Tocci, Ana Maria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina - Materia
-
ENTHALPY
HEAT CAPACITY
INITIAL FREEZING TEMPERATURE
KIWIFRUIT
OSMOTICALLY DEHYDRATED
THERMAL PROPERTIES - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/151183
Ver los metadatos del registro completo
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Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperatureTocci, Ana MariaMascheroni, Rodolfo HoracioENTHALPYHEAT CAPACITYINITIAL FREEZING TEMPERATUREKIWIFRUITOSMOTICALLY DEHYDRATEDTHERMAL PROPERTIEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Thermal properties of fresh and osmotically dehydrated Kiwifruit were experimentally measured. Enthalpy and heat capacity, in the range from −40 °C to 40 °C, and initial freezing temperature were determined by DSC. Density was measured by picnometry in the range between −70 °C and 30 °C. Prediction equations from the literature for enthalpy, heat capacity and density as a function of temperature, for different water contents, were fitted to experimental data. Regression equations relating soluble solids content and initial freezing temperature with water content were also obtained.Fil: Tocci, Ana Maria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2008-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/151183Tocci, Ana Maria; Mascheroni, Rodolfo Horacio; Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature; Elsevier; Journal of Food Engineering; 88; 1; 9-2008; 20-270260-87741873-5770CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2007.10.014info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877407005432info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:41:41Zoai:ri.conicet.gov.ar:11336/151183instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:41:42.144CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature |
title |
Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature |
spellingShingle |
Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature Tocci, Ana Maria ENTHALPY HEAT CAPACITY INITIAL FREEZING TEMPERATURE KIWIFRUIT OSMOTICALLY DEHYDRATED THERMAL PROPERTIES |
title_short |
Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature |
title_full |
Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature |
title_fullStr |
Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature |
title_full_unstemmed |
Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature |
title_sort |
Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature |
dc.creator.none.fl_str_mv |
Tocci, Ana Maria Mascheroni, Rodolfo Horacio |
author |
Tocci, Ana Maria |
author_facet |
Tocci, Ana Maria Mascheroni, Rodolfo Horacio |
author_role |
author |
author2 |
Mascheroni, Rodolfo Horacio |
author2_role |
author |
dc.subject.none.fl_str_mv |
ENTHALPY HEAT CAPACITY INITIAL FREEZING TEMPERATURE KIWIFRUIT OSMOTICALLY DEHYDRATED THERMAL PROPERTIES |
topic |
ENTHALPY HEAT CAPACITY INITIAL FREEZING TEMPERATURE KIWIFRUIT OSMOTICALLY DEHYDRATED THERMAL PROPERTIES |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Thermal properties of fresh and osmotically dehydrated Kiwifruit were experimentally measured. Enthalpy and heat capacity, in the range from −40 °C to 40 °C, and initial freezing temperature were determined by DSC. Density was measured by picnometry in the range between −70 °C and 30 °C. Prediction equations from the literature for enthalpy, heat capacity and density as a function of temperature, for different water contents, were fitted to experimental data. Regression equations relating soluble solids content and initial freezing temperature with water content were also obtained. Fil: Tocci, Ana Maria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina |
description |
Thermal properties of fresh and osmotically dehydrated Kiwifruit were experimentally measured. Enthalpy and heat capacity, in the range from −40 °C to 40 °C, and initial freezing temperature were determined by DSC. Density was measured by picnometry in the range between −70 °C and 30 °C. Prediction equations from the literature for enthalpy, heat capacity and density as a function of temperature, for different water contents, were fitted to experimental data. Regression equations relating soluble solids content and initial freezing temperature with water content were also obtained. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-09 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/151183 Tocci, Ana Maria; Mascheroni, Rodolfo Horacio; Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature; Elsevier; Journal of Food Engineering; 88; 1; 9-2008; 20-27 0260-8774 1873-5770 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/151183 |
identifier_str_mv |
Tocci, Ana Maria; Mascheroni, Rodolfo Horacio; Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature; Elsevier; Journal of Food Engineering; 88; 1; 9-2008; 20-27 0260-8774 1873-5770 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2007.10.014 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877407005432 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613315594027008 |
score |
13.070432 |