This work discusses results of experimental investigations of the specific heat, C, of apple in a wide interval of moisture contents (W=0−0.9) and temperatures (T=283−363 K). The obtained data reveal the important role of the bound water in determination of C(W,T) behaviour. The additive model for description of C(W) dependence in the moisture range of 0.1<W<1.0 was applied, where the apple was considered as a mixture of water and hydrated apple material (water plasticised apple) with specific heat Ch. The difference between Ch and specific heat of dry apple, ΔCb=Ch−Cd, was proposed as a measure of the excess contribution of bound water to the specific heat. The estimated amounts of bound water Wb were comparable with the monolayer moisture content in apple. The analytical equation was proposed for approximation of C(W,T) dependencies in the studied intervals of moisture content and temperature.
@article{arxiv.1305.1340,
title = {Specific heat of apple at different moisture contents and temperatures},
author = {Viacheslav Mykhailyk and Nikolai Lebovka},
journal= {arXiv preprint arXiv:1305.1340},
year = {2013}
}