Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2001
Volume 4
Issue 2
Topic:
Agricultural Engineering
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Kramkowski R. , Kamiński E. , Serowik M. 2001. EFFECT OF MOISTURE AND TEMPERATURE OF GARLIC ON ITS SPECIFIC HEAT, EJPAU 4(2), #06.
Available Online: http://www.ejpau.media.pl/volume4/issue2/engineering/abs-06.html

EFFECT OF MOISTURE AND TEMPERATURE OF GARLIC ON ITS SPECIFIC HEAT

Ryszard Kramkowski, Eugeniusz Kamiński, Małgorzata Serowik

 

ABSTRACT



The method of Differential Scanning Calorimetry (DSC) was used for determination of the garlic specific heat. The measurements were carried out in the range of material moisture from 17 to 87% and in the temperatures from 283 to 333 K (10-60°C). The analysis of measurement results, aided with the methods of mathematical statistics, summarises the complex behaviour of the change in specific heat versus moistening of garlic and its temperature, and compares it with reference data.

Key words: specific heat, garlic, scanning calorimetry DSC.