Thermophysical properties of the pequi pulp in different concentrations
Autor(a) principal: | |
---|---|
Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Bioscience journal (Online) |
Texto Completo: | https://seer.ufu.br/index.php/biosciencejournal/article/view/26815 |
Resumo: | The pequi fruit (Caryocar coriaceum Wittm) has a great economic interest, regarding the use of its fruits in cooking as a source of vitamins and extraction of oils for the manufacture of cosmetics. However, are unknown studies on the thermophysical properties (specific heat, thermal diffusivity and thermal conductivity), in which properties are very important to the pulp being favored in an industrial level. The work in question was aimed at studying the physical properties of the pequi pulp with levels of total soluble solids of 6, 8, 10 and 12 °Brix. The physical properties were studied: specific heat, thermal diffusivity and thermal conductivity. The specific heat of the pulps was determined using the method of mixtures, the thermal diffusivity was determined using the method proposed by Dickerson and the thermal conductivity KD-2 equipment. Therefore, it was found that the specific heat tended to increase with the increase of temperature and total soluble solids content of the pulp. The thermal diffusivity of the pequi pulp decreased with the increase in total soluble solids; the thermal conductivity of the pulp did not show a definite increase in temperature trend in the pulps investigated. |
id |
UFU-14_55ce7b1ba4fec0307f4194e3092ebfae |
---|---|
oai_identifier_str |
oai:ojs.www.seer.ufu.br:article/26815 |
network_acronym_str |
UFU-14 |
network_name_str |
Bioscience journal (Online) |
repository_id_str |
|
spelling |
Thermophysical properties of the pequi pulp in different concentrations specific heatthermal conductivityCaryocar coriaceum Wittmthermal diffusivityAgricultural SciencesThe pequi fruit (Caryocar coriaceum Wittm) has a great economic interest, regarding the use of its fruits in cooking as a source of vitamins and extraction of oils for the manufacture of cosmetics. However, are unknown studies on the thermophysical properties (specific heat, thermal diffusivity and thermal conductivity), in which properties are very important to the pulp being favored in an industrial level. The work in question was aimed at studying the physical properties of the pequi pulp with levels of total soluble solids of 6, 8, 10 and 12 °Brix. The physical properties were studied: specific heat, thermal diffusivity and thermal conductivity. The specific heat of the pulps was determined using the method of mixtures, the thermal diffusivity was determined using the method proposed by Dickerson and the thermal conductivity KD-2 equipment. Therefore, it was found that the specific heat tended to increase with the increase of temperature and total soluble solids content of the pulp. The thermal diffusivity of the pequi pulp decreased with the increase in total soluble solids; the thermal conductivity of the pulp did not show a definite increase in temperature trend in the pulps investigated.EDUFU2016-01-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/2681510.14393/BJ-v32n1a2016-26815Bioscience Journal ; Vol. 32 No. 1 (2016): Jan./Feb.; 20-28Bioscience Journal ; v. 32 n. 1 (2016): Jan./Feb.; 20-281981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/26815/17747Brazil; ContemporaryCopyright (c) 2016 Elisabete Piancó de Sousa, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Joyce Edja Aguiar dos Santos, Danielle Martins Lemoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSousa, Elisabete Piancó deQueiroz, Alexandre José de MeloFigueirêdo, Rossana Maria Feitosa dedos Santos, Joyce Edja AguiarLemos, Danielle Martins2022-02-23T10:56:24Zoai:ojs.www.seer.ufu.br:article/26815Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-02-23T10:56:24Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false |
dc.title.none.fl_str_mv |
Thermophysical properties of the pequi pulp in different concentrations |
title |
Thermophysical properties of the pequi pulp in different concentrations |
spellingShingle |
Thermophysical properties of the pequi pulp in different concentrations Sousa, Elisabete Piancó de specific heat thermal conductivity Caryocar coriaceum Wittm thermal diffusivity Agricultural Sciences |
title_short |
Thermophysical properties of the pequi pulp in different concentrations |
title_full |
Thermophysical properties of the pequi pulp in different concentrations |
title_fullStr |
Thermophysical properties of the pequi pulp in different concentrations |
title_full_unstemmed |
Thermophysical properties of the pequi pulp in different concentrations |
title_sort |
Thermophysical properties of the pequi pulp in different concentrations |
author |
Sousa, Elisabete Piancó de |
author_facet |
Sousa, Elisabete Piancó de Queiroz, Alexandre José de Melo Figueirêdo, Rossana Maria Feitosa de dos Santos, Joyce Edja Aguiar Lemos, Danielle Martins |
author_role |
author |
author2 |
Queiroz, Alexandre José de Melo Figueirêdo, Rossana Maria Feitosa de dos Santos, Joyce Edja Aguiar Lemos, Danielle Martins |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Sousa, Elisabete Piancó de Queiroz, Alexandre José de Melo Figueirêdo, Rossana Maria Feitosa de dos Santos, Joyce Edja Aguiar Lemos, Danielle Martins |
dc.subject.por.fl_str_mv |
specific heat thermal conductivity Caryocar coriaceum Wittm thermal diffusivity Agricultural Sciences |
topic |
specific heat thermal conductivity Caryocar coriaceum Wittm thermal diffusivity Agricultural Sciences |
description |
The pequi fruit (Caryocar coriaceum Wittm) has a great economic interest, regarding the use of its fruits in cooking as a source of vitamins and extraction of oils for the manufacture of cosmetics. However, are unknown studies on the thermophysical properties (specific heat, thermal diffusivity and thermal conductivity), in which properties are very important to the pulp being favored in an industrial level. The work in question was aimed at studying the physical properties of the pequi pulp with levels of total soluble solids of 6, 8, 10 and 12 °Brix. The physical properties were studied: specific heat, thermal diffusivity and thermal conductivity. The specific heat of the pulps was determined using the method of mixtures, the thermal diffusivity was determined using the method proposed by Dickerson and the thermal conductivity KD-2 equipment. Therefore, it was found that the specific heat tended to increase with the increase of temperature and total soluble solids content of the pulp. The thermal diffusivity of the pequi pulp decreased with the increase in total soluble solids; the thermal conductivity of the pulp did not show a definite increase in temperature trend in the pulps investigated. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01-20 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/26815 10.14393/BJ-v32n1a2016-26815 |
url |
https://seer.ufu.br/index.php/biosciencejournal/article/view/26815 |
identifier_str_mv |
10.14393/BJ-v32n1a2016-26815 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/26815/17747 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.coverage.none.fl_str_mv |
Brazil; Contemporary |
dc.publisher.none.fl_str_mv |
EDUFU |
publisher.none.fl_str_mv |
EDUFU |
dc.source.none.fl_str_mv |
Bioscience Journal ; Vol. 32 No. 1 (2016): Jan./Feb.; 20-28 Bioscience Journal ; v. 32 n. 1 (2016): Jan./Feb.; 20-28 1981-3163 reponame:Bioscience journal (Online) instname:Universidade Federal de Uberlândia (UFU) instacron:UFU |
instname_str |
Universidade Federal de Uberlândia (UFU) |
instacron_str |
UFU |
institution |
UFU |
reponame_str |
Bioscience journal (Online) |
collection |
Bioscience journal (Online) |
repository.name.fl_str_mv |
Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU) |
repository.mail.fl_str_mv |
biosciencej@ufu.br|| |
_version_ |
1797069075356057600 |