Thermophysical properties of the pequi pulp in different concentrations

  • Sousa E
  • Queiroz A
  • Figueirêdo R
  • et al.
N/ACitations
Citations of this article
7Readers
Mendeley users who have this article in their library.

Abstract

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.

Cite

CITATION STYLE

APA

Sousa, E. P. de, Queiroz, A. J. de M., Figueirêdo, R. M. F. de, Santos, J. E. A. dos, & Lemos, D. M. (2016). Thermophysical properties of the pequi pulp in different concentrations. Bioscience Journal, 32(1), 20–28. https://doi.org/10.14393/bj-v32n1a2016-26815

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free