Effect of moisture and temperature of garlic on its specific heat

• Autorzy: Kramkowski R. , Kaminski E. , Serowik M.
• Języki publikacji: EN

Abstrakty

EN

The method of Differential Scanning Calorimetry (DSC) was used for determination of the garlic specific heat. The measurements were carried out in the range of material moisture from 17 to 87% and in the temperatures from 283 to 333 K (10-60°C). The analysis of measurement results, aided with the methods of mathematical statistics, summarises the complex behaviour of the change in specific heat versus moistening of garlic and its temperature, and compares it with reference data.

Słowa kluczowe

EN

moisture; temperature; garlic; differential scanning calorimetry method; thermal property; specific heat

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
• Rocznik: 2001
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume4/issue2/engineering/art-06.html

Twórcy

autor

Kramkowski R.

• Agricultural University of Wroclaw, 37/41 Chelmonskiego Street, 51-630 Wroclaw, Poland

autor

Kaminski E.

autor

Serowik M.

Bibliografia

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