Thermophysical properties of the pequi pulp in different concentrations

Authors

  • Elisabete Piancó de Sousa Universidade Federal de Campina Grande
  • Alexandre José de Melo Queiroz Universidade Federal de Campina Grande
  • Rossana Maria Feitosa de Figueirêdo Universidade Federal de Campina Grande
  • Joyce Edja Aguiar dos Santos Universidade Federal de Campina Grande
  • Danielle Martins Lemos Universidade Federal de Uberlândia

DOI:

https://doi.org/10.14393/BJ-v32n1a2016-26815

Keywords:

specific heat, thermal conductivity, Caryocar coriaceum Wittm, thermal diffusivity

Abstract

The pequi fruit (Caryocar coriaceum Wittm) has a great economic interest, regarding the use of its fruits in cooking as a source of vitamins and extraction of oils for the manufacture of cosmetics. However, are unknown studies on the thermophysical properties (specific heat, thermal diffusivity and thermal conductivity), in which properties are very important to the pulp being favored in an industrial level. The work in question was aimed at studying the physical properties of the pequi pulp with levels of total soluble solids of 6, 8, 10 and 12 °Brix. The physical properties were studied: specific heat, thermal diffusivity and thermal conductivity. The specific heat of the pulps was determined using the method of mixtures, the thermal diffusivity was determined using the method proposed by Dickerson and the thermal conductivity KD-2 equipment. Therefore, it was found that the specific heat tended to increase with the increase of temperature and total soluble solids content of the pulp. The thermal diffusivity of the pequi pulp decreased with the increase in total soluble solids; the thermal conductivity of the pulp did not show a definite increase in temperature trend in the pulps investigated.

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Published

2016-01-20

How to Cite

SOUSA, E.P. de, QUEIROZ, A.J. de M., FIGUEIRÊDO, R.M.F. de, DOS SANTOS, J.E.A. and LEMOS, D.M., 2016. Thermophysical properties of the pequi pulp in different concentrations . Bioscience Journal [online], vol. 32, no. 1, pp. 20–28. [Accessed5 December 2022]. DOI 10.14393/BJ-v32n1a2016-26815. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/26815.

Issue

Section

Agricultural Sciences