Use of Inverse Method to Determine Thermophysical Properties of Minimally Processed Carrots during Chilling under Natural Convection

The aim of this study was to determine the thermophysical properties and process parameters of cylindrical carrot pieces during their chilling. For this, the temperature of the central point of the product, initially at 19.9 °C, was recorded during chilling under natural convection, with the refrige...

Descripción completa

Detalles Bibliográficos
Autores principales: da Silva, Wilton Pereira, de Souto, Leidjane Matos, Ferreira, João Paulo de Lima, Gomes, Josivanda Palmeira, de Lima, Antonio Gilson Barbosa, Queiroz, Alexandre José de Melo, de Figueirêdo, Rossana Maria Feitosa, Santos, Dyego da Costa, de Santana, Maristela de Fátima Simplicio, dos Santos, Francislaine Suelia, Amadeu, Lumara Tatiely Santos, Galdino, Plúvia Oliveira, Costa, Caciana Cavalcanti, Júnior, Aluízio Freire da Silva, Franco, Célia Maria Rufino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217110/
https://www.ncbi.nlm.nih.gov/pubmed/37238901
http://dx.doi.org/10.3390/foods12102084

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217110/
https://www.ncbi.nlm.nih.gov/pubmed/37238901
http://dx.doi.org/10.3390/foods12102084

Ejemplares similares