Effect of moisture content on specific heat of red beet root
1998
Skorupska, E. (Politechnika Bialostocka, Bialystok (Poland). Katedra Maszyn i Urzadzen Przemyslu Spozywczego)
Specific heat of red beet root at the temperature ranging within 40-103 deg C and moisture content within 0.2-85 percen was determined using differential scanning calorimetry method. At given temperature, depending on moisture content the course of specific heat was in accordance to exponential function. The effect of moisture content on specific heat was described by empirical equations. High compatibility was found between specific heat values determined experimentally and calculated by the equation
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