THERMAL-CONDUCTIVITY OF APPLES AS A FUNCTION OF MOISTURE-CONTENT

被引：44

作者：

LOZANO, JE ^{[1
]}

URBICAIN, MJ ^{[1
]}

ROTSTEIN, E ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT CHEM ENGN & MAT SCI,MINNEAPOLIS,MN 55455

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb10040.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The thermal conductivity of apples over the entire range of moisture contents, from bone‐dry to full turgor, was measured by means of a thermal conductivity probe. Data are reported, correlated, compared with the scarce information available and discussed from the standpoint of the fruit constituents. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：198 / 199

页数：2

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