SPECIFIC HEAT OF STRAWBERRY AND RASPBERRY PUREE

摘要

The specific heat of strawberry and raspberry puree was determined at moisture contents of 0.8570 and 0.9165 kg/kg dry basis, respectively, for temperatures ranging from 36.4 to 90C. The calorimeter used for this study was specially constructed. The specific heat of the two fruit purees (strawberry and raspberry) investigated in this study ranged between 3.2635 and 3.9811 kJ/kg C, with the arithmetic mean of 3.6031±0.2071 kJ/kg C. For the range of conditions investigated, the experimental data were fitted well by a multivariate linear model considering both moisture content and temperature.