Thermal properties of raisins

Vagenas, GK; Marinos-Kouris, D; Saravacos, GD

dc.contributor.author	Vagenas, GK	en
dc.contributor.author	Marinos-Kouris, D	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-03-01T01:40:07Z
dc.date.available	2014-03-01T01:40:07Z
dc.date.issued	1990	en
dc.identifier.issn	02608774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/23066
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0011123728&partnerID=40&md5=dce6e56355872c9b97821d91815541fe	en
dc.title	Thermal properties of raisins	en
heal.type	journalArticle	en
heal.publicationDate	1990	en
heal.abstract	The thermal properties of sultana grapes and raisins were investigated in the moisture content range 14-80% (wet basis) near room temperature. The density of the berries increased from 1080 to 1460 kg/m3 as the grapes were dried, following the model of an ideal mixture of dry solids and water. The specific heat and the effective thermal conductivity of the raisins were found to vary linearly with the moisture content. The effective thermal conductivity did not change significantly in the temperature range 39-51 °C and the porosity range 0.4 - 0.5. © 1990.	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.volume	11	en
dc.identifier.issue	2	en
dc.identifier.spage	147	en
dc.identifier.epage	158	en