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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/151183
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-22T11:10:14Zoai: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:34982025-10-22 11:10:14.638CONICET 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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score 12.982451

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