Study on the freezing kinetics of passion fruit pulp
The objective of this work was to determine the physico-chemical composition and to study the freezing curves of the yellow passion fruit pulp. For the treatments, 30 and 60 mL of the pulp were packed in plastic pots and frozen in a conventional freezer. The geometry with smaller volume (30 mL) obtained an approximate value of 0.005±0.00°C s-1 which was superior to the Vc of the geometry of volume 60 mL that reached approximately 0.003±0.00°C s-1. The behavior of the curves proves that the size of the geometry influences the time and speed of freezing.
Souza, D.S., Pimentel, J.D.R., dos Santos, J.A.B. and Narain, N. (2018). Study on the freezing kinetics of passion fruit pulp. Acta Hortic. 1198, 263-264
tropical fruit, freezing, passion fruit