Experimental determination of thermal conductivity and thermal diffusivity of whole green (unripe) and yellow (ripe) Cavendish bananas under cooling conditions

Author:

Erdoğdu Ferruh,Linke Manfred,Praeger Ulrike,Geyer Martin,Schlüter Oliver

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Andrieu, J., Gonnet, E., Laurent, M., 1986. Pulse method applied to foodstuffs: thermal diffusivity determination. In: Le Maguer, M., Jelen, P. (Eds.), Food Engineering and Process Applications, vol. 1. Transport Phenomena, Elsevier Applied Science, London, UK.

2. Effect of skin removal from spherical fruits and vegetables;Ansari;Am. J. Food Technol.,2007

3. Thermal properties of Gros Michel banana grown in Ghana;Bart-Plange;APPN J. Eng. Appl. Sci.,2012

4. Cengel, Y. 2007. Heat Transfer – A Practical Approach, thirrd ed. Chapter 9. McGraw-Hill Companies, Inc., New York, NY.

5. Choi, Y., Okos, M.R., 1986. Effects of temperature and composition on the thermal properties of food. In: Le Maguer, M., Jelen, P., Eds. Food Engineering and Process Applications, vol. 1. Transport Phenomena, 93–101. Elsevier Applied Science Publishers, London, UK.

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