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| International Agrophysics |
| wydawca: | Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie |
| ISSN: |
0236-8722 |
vol. 16, nr. 1 (2002)
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poprzedni artykuł wróć do listy artykułów następny artykuł
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Influence of temperature and variety on the thermal properties of apples
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| (pobierz wersję PDF )
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Lisowa H.1, Wujec M.1, Lis T.2
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1 Chair of Thermal Technology University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland |
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2 Department of Drying and Storing University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland |
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vol. 16 (2002), nr. 1,
pp. 43-52
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streszczenie
The influence of temperature within the range 273 to 333 K (0-60°C) on the thermal properties of four apple varieties has (Jonathan Red, Golden Delicious, Idared, Jonagold) been studied. An impulse method to measure thermal properties in which a linear source of heat generates a short-term heat impulse was worked out in the model of an infinite cylinder. Temperature and variety exert a significant influence on the values of thermal conductivity coefficient and thermal diffusion. In each case the influence was at the level of significance a=0.01. In the case of volumetric specific heat (cr) no statistically significant differences were found other than for the varieties Jonagold and Idared. With a temperature increase in the range 273-333 K (0-60°C) the values of apple thermal properties increased linearly.
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słowa kluczowe
thermal properties of apples, impulse method
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