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International Journal of Food Properties Volume 15, 2012 - Issue 5
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Original Articles

Thermophysical Properties of Papaya Puree

Ampawan Tansakul Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, ThailandCorrespondence[email protected]
,
Hataichanok Kantrong Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
,
Rattapon Saengrayup Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
&
Panthila Sura Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
Pages 1086-1100 | Received 11 May 2010, Accepted 30 Jul 2010, Published online: 17 Aug 2012

Citations (16)

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Read on this site (4)

T. M. O. Giarola, C. G. Pereira & J. V. Resende. (2016) Thermal Conductivity of Mango Pulp (Mangifera indica L.) Cultivar “Ubari” in Freezing Temperatures. International Journal of Food Properties 19:2, pages 385-394.
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Sandra Budžaki & Bernarda Šeruga. (2015) Specific Heat and Thermal Conductivity of the Croatian Unleavened Dough. International Journal of Food Properties 18:10, pages 2300-2311.
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Yoshiki Muramatsu, Eiichiro Sakaguchi, Shotaro Kawakami, Takahiro Orikasa, Shoji Koide, Teppei Imaizumi & Akio Tagawa. (2015) Simultaneous Estimation and Modeling of Thermophysical Properties of Big-Eyed Tuna and Pacific Cod. International Journal of Food Properties 18:10, pages 2213-2222.
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Xiuyi Wang, Changying Hu, Qian Ai, Yanfen Chen, Zhiwei Wang & Shiyi Ou. (2015) Isolation and Identification Carpaine in Carica papaya L. Leaf by HPLC-UV Method. International Journal of Food Properties 18:7, pages 1505-1512.
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Articles from other publishers (12)

Pimpen Pornchaloempong, Sneha Sharma, Thitima Phanomsophon, Kraisuwit Srisawat, Wasan Inta, Panmanas Sirisomboon, Witoon Prinyawiwatkul, Natrapee Nakawajana, Ravipat Lapcharoensuk & Sontisuk Teerachaichayut. (2022) Non-Destructive Quality Evaluation of Tropical Fruit (Mango and Mangosteen) Purée Using Near-Infrared Spectroscopy Combined with Partial Least Squares Regression. Agriculture 12:12, pages 2060.
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Guillermo Arrazola Paternina, Fernando Villadiego Luna & Armando Alvis Bermudez. (2022) Nutraceutical, thermophysical and textural characteristics of papaya (Carica papaya L) and incidence for post-harvest management. Heliyon 8:4, pages e09231.
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Igor Korotkiy, Evgeniy Neverov, Alexander Vladimirov, Olga Neverova & Larisa Proskuryakova. (2021) Thermophysical Characteristics of Tropical Fruits in Milk Powder Products. Food Processing: Techniques and Technology 51:2, pages 220-231.
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Nidia Casas-Forero, Patricio Orellana-Palma & Guillermo Petzold. (2021) Recovery of Solutes from Ice and Concentrated Fractions in Centrifugal Block Cryoconcentration Applied to Blueberry Juice. Food and Bioprocess Technology 14:6, pages 1155-1168.
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María Angélica Sánchez‐Romero, Pedro García‐Coronado, Cecilia Rivera‐Bautista, Raúl González‐García, Alicia Grajales‐Lagunes, Miguel Abud‐Archila & Miguel Angel Ruiz‐Cabrera. (2021) Experimental data and predictive equation of the specific heat capacity of fruit juice model systems measured with differential scanning calorimetry. Journal of Food Science 86:5, pages 1946-1962.
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Erivelton de Souza Nunes, Ahmad Saeed Khan, Eliane Pinheiro de Sousa & Francisco José Silva Tabosa. (2021) Determinantes das exportações brasileiras de mamão à luz do modelo gravitacional. Revista de Economia e Sociologia Rural 59:4.
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Maria Júlia Neves Martins, Bianca Guimarães, Tiago Carregari Polachini & Javier Telis‐Romero. (2020) Thermophysical properties of carbohydrate solutions: Correlation between thermal and transport properties. Journal of Food Process Engineering 43:9.
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Patricio Orellana-Palma, Virgilio Lazo-Mercado, María Pía Gianelli, Eduard Hernández, Rommy N. Zúñiga & Guillermo Petzold. (2020) Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji). Applied Sciences 10:3, pages 959.
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Patricio Orellana-Palma, Rommy N. Zúñiga, Pawan Singh Takhar, María Pía Gianelli & Guillermo Petzold. (2019) Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice. Chemical Engineering & Technology 43:2, pages 355-364.
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H.A. Makroo, Pramod K. Prabhakar, N.K. Rastogi & B. Srivastava. (2019) Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior. LWT 103, pages 316-324.
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Cecilia Díaz-Lima & Jorge F. Vélez-Ruiz. (2016) Effect of Solids Concentration on the Physicochemical and Flow Properties of Cactus Pear Juices of Two Varieties (Opuntia ficus-indica and Opuntia streptacantha). Food and Bioprocess Technology 10:1, pages 199-212.
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Jeffrey G. Swada, Christopher J. Keeley, Mohammad A. Ghane & Nicki J. Engeseth. (2016) Synergistic potential of papaya and strawberry nectar blends focused on specific nutrients and antioxidants using alternative thermal and non-thermal processing techniques. Food Chemistry 199, pages 87-95.
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