Improvement of methodology for determining local thermal diffusivity and heating time of green coconut pulp during its pasteurization-Reference-Cited by-同舟云学术

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Improvement of methodology for determining local thermal diffusivity and heating time of green coconut pulp during its pasteurization

Published:2020-11 Issue: Volume:285 Page:110104
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

da Silva Wilton Pereira^ORCID,de Medeiros Matheus Serrano,Gomes Josivanda Palmeira,e Silva Cleide Maria Diniz P.S.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables;Ansari;J. Food Agric. Environ.,2009

2. Refrigeration Handbook: Chapter 9 – Thermal Properties of Foods,2006

3. Determination of thermal diffusivity of foods using 1D Fourier cylindrical solution;Baïri;J. Food Eng.,2007

4. A quick method for thermal diffusivity estimation: application to several foods;Betta;J. Food Eng.,2009

5. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

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