Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature

Abstract

Thermal properties of fresh and osmotically dehydrated Kiwifruit were experimentally measured. Enthalpy and heat capacity, in the range from −40 °C to 40 °C, and initial freezing temperature were determined by DSC. Density was measured by picnometry in the range between −70 °C and 30 °C. Prediction equations from the literature for enthalpy, heat capacity and density as a function of temperature, for different water contents, were fitted to experimental data. Regression equations relating soluble solids content and initial freezing temperature with water content were also obtained.