TY - JOUR
T1 - Thermal diffusivity of kiwifruit skin, flesh and core measured by a modified fitch method
AU - Chen, Xiao Dong
AU - McLellan, Duan N.
AU - Rahman, M. Shafiur
PY - 1998
Y1 - 1998
N2 - This paper reports the results of thermal diffusivity of kiwifruit measured using the modified Fitch method. The three unique structural components of the fruit, i.e. skin, flesh and core, were used in the measurement. The thermal diffusivities of skin, flesh and core are 0.78±0.08 × 10-7, 1.14±0.06 × 10-7 and 0.95±0.02 × 10-7 (m2s-1) respectively.
AB - This paper reports the results of thermal diffusivity of kiwifruit measured using the modified Fitch method. The three unique structural components of the fruit, i.e. skin, flesh and core, were used in the measurement. The thermal diffusivities of skin, flesh and core are 0.78±0.08 × 10-7, 1.14±0.06 × 10-7 and 0.95±0.02 × 10-7 (m2s-1) respectively.
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U2 - 10.1080/10942919809524571
DO - 10.1080/10942919809524571
M3 - Article
AN - SCOPUS:2442730729
SN - 1094-2912
VL - 1
SP - 113
EP - 119
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 2
ER -