Effect of maltodextrin on the freezing point and thermal conductivity of uvaia pulp (Eugenia piriformis Cambess)

Ciência e Agrotecnologia

Harvey Alexander Villa-vélez²  Javier Telis-romero²  Diana Maria Cano Higuita²  Vânia Regina Nicolletti Telis¹ 

[1] ,Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos São José do Rio Preto SP ,Brasil

关键词: Freezing point depression;    uvaia pulp;    thermal conductivity;    Ponto de início do congelamento;    polpa de uvaia;    condutividade térmica;   

DOI  :  10.1590/S1413-70542012000100010

来源: SciELO

【 摘 要 】

The freezing point depression (FPD) of uvaia pulp with and without additives - 10, 16, 22 and 28% of maltodextrin (MD), was measured using a simple apparatus consisting of two major sections: a freezing vessel and a data acquisition system. The thermal conductivity of the pulps was also investigated as a function of the frozen water fraction and temperature using a coaxial dual-cylinder apparatus. Above the initial freezing point, thermal conductivity fitted the polynomial equations well. Below the freezing point, thermal conductivity was strongly affected by both the frozen water fraction and the temperature. Simple equations in terms of the frozen water fraction and temperature could be fitted to the experimental data for freezing point depression and thermal conductivity.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License