Determination of constant and variable thermal diffusivity of cashew pulp during heating: Experimentation, optimizations and simulations-Reference-Cited by-同舟云学术

Determination of constant and variable thermal diffusivity of cashew pulp during heating: Experimentation, optimizations and simulations

Published:2022-11 Issue: Volume:39 Page:102428
ISSN:2214-157X
Container-title:Case Studies in Thermal Engineering
language:en
Short-container-title:Case Studies in Thermal Engineering

Author:

da Silva Wilton Pereira^ORCID,da Silva Álison Pereira,de Souto Leidjane Matos,da Silva Junior Aluizio Freire,de Lima Ferreira João Paulo,Gomes Josivanda Palmeira,de Melo Queiroz Alexandre José

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Fluid Flow and Transfer Processes,Engineering (miscellaneous)

Reference38 articles.

1. Relationship between color and physico-chemical properties of cashew apple (Anacardium occidentale L.) at different days of storage;Luengo-Fereira;Rev. Fac. Nac. Agron. Medellín,2021

2. Quality, spoilage and preservation of cashew apple juice: a review;Talasila;J. Food Sci. Technol.,2015

3. Cashew nutritional aspects and economic overview of cashew cultivation;Sousa;Res. Soc. Dev.,2021

4. Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods;Fatin Najwa;Int. Food Res. J.,2017

5. Post-harvest processing technology for cashew apple – a review;Das;J. Food Eng.,2016

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1. Use of Inverse Method to Determine Thermophysical Properties of Minimally Processed Carrots during Chilling under Natural Convection;Foods;2023-05-22

2. Thermophysical properties of cassava during its cooling: Experiment, determination by inverse method, and simulation;Journal of Food Process Engineering;2023-01-04