Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/7108
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dc.contributor.authorChakraborty, R-
dc.contributor.authorSaha, A K-
dc.contributor.authorBhattacharya, P-
dc.date.accessioned2010-01-07T06:53:47Z-
dc.date.available2010-01-07T06:53:47Z-
dc.date.issued2006-11-
dc.identifier.issn0975-0991 (Online); 0971-457X (Print)-
dc.identifier.urihttp://hdl.handle.net/123456789/7108-
dc.description597-604en_US
dc.description.abstractThe thermo-physical properties of some important foodstuffs have been estimated and are correlated with temperature and pressure using semi-empirical technique. For determination of thermal conductivities (k) of paneer and mango samples, ‘Uniformly Retreating Ice Front’ (URIF) model has been used at two different methods of freezing conditions i.e. conventional slow freezing and rapid cryogenic freezing. In all the cases, linear equation expressing k as dependent variable with chamber pressure (P) [ranging from 0.003 to 0.05 mbar] and average temperature of dried layer (T) [ranging from 275 to 295 K] as independent variables has been established. The heat capacity, Cp of different freeze-dried foodstuffs have been determined experimentally using ‘Differential Scanning Calorimeter’ for a wide range of temperature at specific values of moisture content of practical significance. The equations of the best fit curves are also presented, enabling one to estimate the heat capacity value for freeze dried foodstuff (with specified moisture content) at any temperature within the range of 258 to 319 K.en_US
dc.language.isoen_USen_US
dc.publisherCSIRen_US
dc.relation.ispartofseriesA23L1/00, A23L1/025en_US
dc.sourceIJCT Vol.13(6) [November 2006]en_US
dc.subjectThermal conductivityen_US
dc.subjectURIF modelen_US
dc.subjectHeat capacityen_US
dc.subjectFreeze dried foodstuffsen_US
dc.titleDetermination of thermo-physical properties of freeze-dried foodstuffsen_US
dc.typeArticleen_US
Appears in Collections:IJCT Vol.13(6) [November 2006]

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