Thermal diffusivity of kiwifruit skin, flesh and core measured by a modified fitch method

Xiao Dong Chen, Duan N. McLellan, M. Shafiur Rahman

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)113-119
Number of pages7
JournalInternational Journal of Food Properties
Volume1
Issue number2
Publication statusPublished - 1998

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thermal diffusivity
kiwifruit
Hot Temperature
Skin
Fruit
fruits
methodology

ASJC Scopus subject areas

  • Food Science

Cite this

Thermal diffusivity of kiwifruit skin, flesh and core measured by a modified fitch method. / Chen, Xiao Dong; McLellan, Duan N.; Rahman, M. Shafiur.

In: International Journal of Food Properties, Vol. 1, No. 2, 1998, p. 113-119.

Research output: Contribution to journalArticle

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