Physical and thermal properties of 'carabao' mango (Mangifera indica L.) under different storage conditions
2006
Batalon, J.T.
This study was conducted to determine the physical and thermal properties of 'Carabao' mango under different storage temperatures. Relationship of thermal properties with moisture content, respiration rate, heat production and total soluble solids as well as the appropriate prediction models were established. Mango samples were stored at temperatures, 5, 10, 13, 20, 25 and 30 deg C noting peel color development, quality deterioration and weight loss. Thermal conductivity was measured using modified Fitch method while specific heat was determined by method of mixing. Thermal diffusivity was computed as a function of thermal conductivity, specific heat and density of the material. Respiration rate was measured through gas chromatography from which heat production was determined. Temperature-dependency was statistically observed in peel color development, quality deterioration, weight loss, moisture content, respiration rate, heat production and total soluble solids weight loss was not solely attributed to moisture loss. Only 2.58 percent of the fresh weight was caused by other factors observed towards the end of storage period. Thermal conductivity and thermal diffusivity ranged between 0.348 to 0.731 W/m-deg C and 0.928 x 10 sup-7 to 1.957 x 10 sup-7 sq m/s, respectively within storage temperature of 5 deg C to 30 deg C but no adequate prediction model was developed. True density at fully mature-green to ripe stage ranged from 1041 to 1099 kg/cu m. Specific heat values were at 3.385 to 3.550 KJ/kg-deg C when ripening 'Carabao' mango was stored at 5 deg C to 30 deg C. Strong to moderate correlation of specific heat with moisture content and total soluble solids was demonstrated resulting to generation of appropriate prediction models for specific heat. Validation test confirmed the high accuracy of the generated models.
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