Change in the Specific Heat Capacity of Parenchymal Tissues of Apples due to Dehydration
We present the results of measurements of the heat capacity of parenchymal tissues of apples by the differential scanning calorimetry method. An analytical dependence of the specific heat capacity of these tissues on their temperature (10–90°C) and moisture (6.8–90%) is proposed. We have considered...
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| Veröffentlicht in: | Journal of engineering physics and thermophysics 2014, Vol.87 (1), p.48-53 |
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| container_title | Journal of engineering physics and thermophysics |
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| creator | Mikhailik, V. A. Dmitrenko, N. V. Snezhkin, Yu. F. |
| description | We present the results of measurements of the heat capacity of parenchymal tissues of apples by the differential scanning calorimetry method. An analytical dependence of the specific heat capacity of these tissues on their temperature (10–90°C) and moisture (6.8–90%) is proposed. We have considered the boundary conditions under which it is possible to calculate the heat capacity of moist parenchymal tissues of apples containing simultaneously free and bound water by an additive model. Reliable values of the heat capacity of tissues containing only bound water can be obtained only experimentally. In parenchymal tissues of apples with a low moisture content (0.6–0.43%) in the positive temperature range, a stepwise change in the heat capacity has been revealed. |
| doi_str_mv | 10.1007/s10891-014-0983-7 |
| format | Article |
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A.</creatorcontrib><creatorcontrib>Dmitrenko, N. V.</creatorcontrib><creatorcontrib>Snezhkin, Yu. F.</creatorcontrib><title>Change in the Specific Heat Capacity of Parenchymal Tissues of Apples due to Dehydration</title><title>Journal of engineering physics and thermophysics</title><addtitle>J Eng Phys Thermophy</addtitle><description>We present the results of measurements of the heat capacity of parenchymal tissues of apples by the differential scanning calorimetry method. An analytical dependence of the specific heat capacity of these tissues on their temperature (10–90°C) and moisture (6.8–90%) is proposed. We have considered the boundary conditions under which it is possible to calculate the heat capacity of moist parenchymal tissues of apples containing simultaneously free and bound water by an additive model. Reliable values of the heat capacity of tissues containing only bound water can be obtained only experimentally. In parenchymal tissues of apples with a low moisture content (0.6–0.43%) in the positive temperature range, a stepwise change in the heat capacity has been revealed.</description><subject>Analysis</subject><subject>Apple</subject><subject>Calorimetry</subject><subject>Classical Mechanics</subject><subject>Complex Systems</subject><subject>Engineering</subject><subject>Engineering Thermodynamics</subject><subject>Heat and Mass Transfer</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Thermodynamics</subject><issn>1062-0125</issn><issn>1573-871X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNp9kE1rwyAYgMPYYF23H7Cb1x3SaTQxHkv30UJhY-2gNzHxtbW0SVAL67-fIbv0Mjz48vo8Hp4keSR4QjDmz57gUpAUE5ZiUdKUXyUjknOalpxsruOMiyy-Zvltcuf9HuNIMTpKNrOdaraAbIPCDtCqg9oaW6M5qIBmqlO1DWfUGvSpHDT17nxUB7S23p_A9-tp1x3ipE-AQoteYHfWTgXbNvfJjVEHDw9_9zj5fntdz-bp8uN9MZsu05oWJKRZxZkqmGBa57kpQJucZpUoNdUVVIVmRVVx4AyzzJTASkNUVVLMKpFRwYHScTIZ_t2qA0jbmDY4Vcej4WjrtgFj435KORZCMNwLTxdCZAL8hK06eS8Xq69Llgxs7VrvHRjZOXtU7iwJln13OXSXsbvsu0senWxwfGRjWif37ck1scE_0i-4S4Sd</recordid><startdate>2014</startdate><enddate>2014</enddate><creator>Mikhailik, V. 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F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c361t-2b74a6494dd55f6edf532b98d3dbeb6d46bb7e74042f8e48f1ab8304b92397e33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Analysis</topic><topic>Apple</topic><topic>Calorimetry</topic><topic>Classical Mechanics</topic><topic>Complex Systems</topic><topic>Engineering</topic><topic>Engineering Thermodynamics</topic><topic>Heat and Mass Transfer</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>Thermodynamics</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mikhailik, V. A.</creatorcontrib><creatorcontrib>Dmitrenko, N. V.</creatorcontrib><creatorcontrib>Snezhkin, Yu. 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An analytical dependence of the specific heat capacity of these tissues on their temperature (10–90°C) and moisture (6.8–90%) is proposed. We have considered the boundary conditions under which it is possible to calculate the heat capacity of moist parenchymal tissues of apples containing simultaneously free and bound water by an additive model. Reliable values of the heat capacity of tissues containing only bound water can be obtained only experimentally. In parenchymal tissues of apples with a low moisture content (0.6–0.43%) in the positive temperature range, a stepwise change in the heat capacity has been revealed.</abstract><cop>Boston</cop><pub>Springer US</pub><doi>10.1007/s10891-014-0983-7</doi><tpages>6</tpages></addata></record> |
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| subjects | Analysis Apple Calorimetry Classical Mechanics Complex Systems Engineering Engineering Thermodynamics Heat and Mass Transfer Industrial Chemistry/Chemical Engineering Thermodynamics |
| title | Change in the Specific Heat Capacity of Parenchymal Tissues of Apples due to Dehydration |
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