EFFECT OF SOLUBLE SOLID CONTENT ON THERMAL CONDUCTIVITY OF TOMATO FRUIT AT DIFFERENT STAGES OF RIPEN

• 作 者: MinZhang[1]HuizhongZhao[2]LeijieZhang[1]YanlingLiu[1]
• 机 构: College of Food Science, Shanghai Fisheries University, Shanghai 200090, CHINA
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　Thermal conductivity is one of the most commonly used thermo-physical properties of food to predict heating or cooling rates or times.Over the years both the measured values and the mathematical models of thermo-physical properties of food had been published.However,little published information is available on the thermo-physical properties of tomato fruit at different stages of ripeness.The objective of this work was to elaborate a specifically designed apparatus for the determination of thermal conductivity of tomato fruits at different stages of ripeness.