Bibliographic citations
Rios, C., (2023). Propiedades termofísicas de pulpas de dos frutos amazónicos Annona muricata (guanábana) y Myrciaria dubia (camu-camu) aplicando calorimetría diferencial de barrido (DSC) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/6001
Rios, C., Propiedades termofísicas de pulpas de dos frutos amazónicos Annona muricata (guanábana) y Myrciaria dubia (camu-camu) aplicando calorimetría diferencial de barrido (DSC) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2023. http://hdl.handle.net/11458/6001
@misc{renati/1058378,
title = "Propiedades termofísicas de pulpas de dos frutos amazónicos Annona muricata (guanábana) y Myrciaria dubia (camu-camu) aplicando calorimetría diferencial de barrido (DSC)",
author = "Rios Flores, Carlos Eduardo",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2023"
}
The proximate chemical composition of food and beverages as well as the temperature at which they are processed have a strong relationship with the thermophysical properties of the food and beverages, which is why it is very important to know these aspects in order to be able to perform heat transfer calculations required for freezing, cooling, drying or heating of food and beverages. Knowing the great diversity of fruit trees in our Amazon region, this research was programmed to determine the heat capacities (Cp), freezing temperatures (Tc) and freezing enthalpies (ΔH) of guanabana (Annona muricata) and camu-camu (Myrciaria dubia) pulps with different moisture contents by differential scanning calorimetry (DSC) analysis. The guanabana pulps analysed contained 83%; 70%; 60% and 50% moisture, while the camu-camu pulps were at 93%; 80%; 70% and 60% moisture, which were analysed in triplicate at a heating and cooling rate of 10 °C/min with differentiated temperature intervals for heat capacity from 0 oC to 50 oC and for freezing from -100 oC to 30 oC. The heat capacity values found for soursop pulps were between 3.7367 and 2.5186 J/g oC, while camu-camu pulps are between 4,0093 and 2,6909 J/g oC. The freezing temperatures found were between -1,87 oC and -5,59 oC for soursop pulps and values between -0.93 oC and -4.50 oC for camu-camu pulps. While the freezing enthalpies for soursop pulps were between the ranges of 153,68 J/g and 71,433 J/g and for camu-camu pulps between 159,68 J/g and 91,598 J/g. The values obtained when subjected to analysis of variance (ANOVA), showed significant difference in the values of heat capacities found in both pulps, while, for freezing temperatures, the pulps with higher moisture contents showed no significant difference.
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