Effect of maltodextrin on the freezing point and thermal conductivity of uvaia pulp (Eugenia piriformis Cambess) Efeito da maltodextrina no ponto de congelamento e condutividade térmica de polpa de uvaia (Eugenia piriformis Cambess)
The freezing point depression (FPD) of uvaia pulp with and without additives - 10, 16, 22 and 28% of maltodextrin (MD), was measured using a simple apparatus consisting of two major sections: a freezing vessel and a data acquisition system. The thermal conductivity of the pulps was also investigated...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Lavras
2012-02-01
|
| Series: | Ciência e Agrotecnologia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000100010 |