Thermophysical properties of the pequi pulp in different concentrations
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Uberlândia
2016-01-01
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| Series: | Bioscience Journal |
| Subjects: | |
| Online Access: | https://seer-dev.ufu.br/index.php/biosciencejournal/article/view/26815 |