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Specific Heat of Strawberry and Raspberry Puree
Author(s) -
Budžaki Sandra,
Šeruga Bernarda
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12397
Subject(s) - blowing a raspberry , food science , sterilization (economics) , calorimeter (particle physics) , specific heat , water content , moisture , pasteurization , thermal , chemistry , materials science , thermodynamics , composite material , computer science , engineering , telecommunications , physics , geotechnical engineering , detector , monetary economics , economics , foreign exchange market , foreign exchange
The specific heat of strawberry and raspberry puree was determined at moisture contents of 0.8570 and 0.9165 kg/kg dry basis, respectively, for temperatures ranging from 36.4 to 90C. The calorimeter used for this study was specially constructed. The specific heat of the two fruit purees (strawberry and raspberry) investigated in this study ranged between 3.2635 and 3.9811 kJ/kg C, with the arithmetic mean of 3.6031 ± 0.2071 kJ/kg C. For the range of conditions investigated, the experimental data were fitted well by a multivariate linear model considering both moisture content and temperature. Practical Applications Specific heat is a key property of food in analysis of thermal processes through heat balances. The specific heat values of strawberry and raspberry puree as well as the equation obtained in this study may be used for thermal analysis of production processes and for the design of thermal process equipment. Moreover, the obtained values may be used for description, modeling and optimization of thermal processing of the aforementioned fruits such as pasteurization, sterilization and cooking.