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...
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| Format: | Article |
| Language: | English |
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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 |
| _version_ | 1818156938232332288 |
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| author | Elisabete Piancó de Sousa Alexandre José de Melo Queiroz Rossana Maria Feitosa de Figueirêdo Joyce Edja Aguiar dos Santos Danielle Martins Lemos |
| author_facet | Elisabete Piancó de Sousa Alexandre José de Melo Queiroz Rossana Maria Feitosa de Figueirêdo Joyce Edja Aguiar dos Santos Danielle Martins Lemos |
| author_sort | Elisabete Piancó de Sousa |
| collection | DOAJ |
| 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.
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| first_indexed | 2024-12-11T15:06:15Z |
| format | Article |
| id | doaj.art-513e412968494a47b7888ac8c84bd2b5 |
| institution | Directory Open Access Journal |
| issn | 1981-3163 |
| language | English |
| last_indexed | 2024-12-11T15:06:15Z |
| publishDate | 2016-01-01 |
| publisher | Universidade Federal de Uberlândia |
| record_format | Article |
| series | Bioscience Journal |
| spelling | doaj.art-513e412968494a47b7888ac8c84bd2b52022-12-22T01:00:53ZengUniversidade Federal de UberlândiaBioscience Journal1981-31632016-01-01321Thermophysical properties of the pequi pulp in different concentrations Elisabete Piancó de Sousa0Alexandre José de Melo Queiroz1Rossana Maria Feitosa de Figueirêdo2Joyce Edja Aguiar dos Santos3Danielle Martins LemosDoutoranda da pós de engenharia Agrícola UFCG- Campina Grande -PBProf. Associado da Unidade de Engenharia Agrícola Profª. Associada da Unidade Acadêmica de Engenharia Agrícola Aluna de Graduação da UFCG-PB 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. https://seer-dev.ufu.br/index.php/biosciencejournal/article/view/26815specific heatthermal conductivityCaryocar coriaceum Wittmthermal diffusivity |
| spellingShingle | Elisabete Piancó de Sousa Alexandre José de Melo Queiroz Rossana Maria Feitosa de Figueirêdo Joyce Edja Aguiar dos Santos Danielle Martins Lemos Thermophysical properties of the pequi pulp in different concentrations Bioscience Journal specific heat thermal conductivity Caryocar coriaceum Wittm thermal diffusivity |
| title | 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_short | Thermophysical properties of the pequi pulp in different concentrations |
| title_sort | thermophysical properties of the pequi pulp in different concentrations |
| topic | specific heat thermal conductivity Caryocar coriaceum Wittm thermal diffusivity |
| url | https://seer-dev.ufu.br/index.php/biosciencejournal/article/view/26815 |
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