Thermal properties of fruits and their derivatives: fundamentals and estimation methods

The market for selling fruits and their derivatives for consumption requires a safe and harmless industry, with intact physicochemical and organoleptic characteristics between the postharvest stage and the final consumer; studying the fundamentals and methods for estimating the thermal properties of fruits and their derivatives allows us to determine the time parameters, models and equipment design needed to obtain food products that meet customer requirements. In this study, data obtained...