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International Journal of Food Properties Volume 10, 2007 - Issue 1
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Original Articles

Freezing Point and Thermal Conductivity of Tropical Fruit Pulps: Mango and Papaya

V.R.N. Telis Departamento de Engenharia e Tecnologia de Alimentos, Universidade Estadual Paulista, São Paulo, Brazil
,
J. Telis-Romero Departamento de Engenharia e Tecnologia de Alimentos, Universidade Estadual Paulista, São Paulo, Brazil
,
P.J.A. Sobral Departamento de Engenharia de Alimentos, Universidade de São Paulo (FZEA-USP), São Paulo, Brazil
&
A.L. Gabas Departamento de Engenharia de Alimentos, Universidade de São Paulo (FZEA-USP), São Paulo, BrazilCorrespondence[email protected]
Pages 73-84 | Received 26 Oct 2005, Accepted 08 Apr 2006, Published online: 31 Jan 2007

Citations (14)

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Read on this site (3)

Kannika Rimkeeree & Sanguansri Charoenrein. (2014) Effect of Cultivar and Ripening Stage on Quality and Microstructure of Frozen Mangoes (Mangifera indica Linn.). International Journal of Food Properties 17:5, pages 1093-1108.
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Rosario Espinoza-Guevara, Jose Caro-Corrales, Cesar Ordorica-Falomir, Jose Zazueta-Morales, Misael Vega-Garcia & Kevin Cronin. (2010) Thermophysical Properties of Pulp and Rind of Papaya Cv. Maradol. International Journal of Food Properties 13:1, pages 65-74.
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D.I.O. Ikhu-Omoregbe. (2009) Effect of Solid Particles on the Thermal Conductivity of Mango Juice in a Shear Flow Field. International Journal of Food Properties 12:4, pages 885-895.
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Articles from other publishers (11)

Agnieszka Palka & Magdalena Skotnicka. (2022) The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin. Molecules 27:13, pages 4239.
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Fernanda Sviech, Job Ubbink & Ana Silvia Prata. (2021) Analysis of the effect of sugars and organic acids on the ice melting behavior of pitanga and araza pulp by differential scanning calorimetry (DSC). Thermochimica Acta 700, pages 178934.
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Tauqeer Abbas, Dayakar Naik Lavadiya & Ravi Kiran. (2021) Exploring the Use of Polyols, Corn, and Beet Juice for Decreasing the Freezing Point of Brine Solution for Deicing of Pavements. Sustainability 13:11, pages 5765.
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B.B. Zhang, R.J. Ma, Z.X. Cai, Z.M. Yan & M.L. Yu. (2021) A linear regression freezing point prediction model for peach ( Prunus persica ) fruits . Acta Horticulturae:1304, pages 299-308.
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Changhui Liu, Yu Qiao, Bingru Lv, Tianjian Zhang & Zhonghao Rao. (2020) Glycerol based binary solvent: Thermal properties study and its application in nanofluids. International Communications in Heat and Mass Transfer 112, pages 104491.
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Nancy N. Lovera, Laura Ramallo & Viviana O. Salvadori. (2018) Effects of different freezing methods on calcium enriched papaya (Carica papaya L.). Journal of Food Science and Technology 55:6, pages 2039-2047.
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J. Telis-Romero, G. I. Giraldo-Gómez, H. A. Villa-Vélez, D. M. Cano-Higuita & V. R. N. Telis. 2015. Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Water Stress in Biological, Chemical, Pharmaceutical and Food Systems 393 403 .
Harvey Alexander Villa-Vélez, Javier Telis-Romero, Diana Maria Cano Higuita & Vânia Regina Nicolletti Telis. (2012) Effect of maltodextrin on the freezing point and thermal conductivity of uvaia pulp (Eugenia piriformis Cambess). Ciência e Agrotecnologia 36:1, pages 78-85.
Crossref
J.M. Auleda, M. Raventós, J. Sánchez & E. Hernández. (2011) Estimation of the freezing point of concentrated fruit juices for application in freeze concentration. Journal of Food Engineering 105:2, pages 289-294.
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L. Villa-Corrales, J.J. Flores-Prieto, J.P. Xamán-Villaseñor & E. García-Hernández. (2010) Numerical and experimental analysis of heat and moisture transfer during drying of Ataulfo mango. Journal of Food Engineering 98:2, pages 198-206.
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J. Bon, H. Váquiro, J. Benedito & J. Telis-Romero. (2010) Thermophysical properties of mango pulp (Mangifera indica L. cv. Tommy Atkins). Journal of Food Engineering 97:4, pages 563-568.
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