APPARENT HEAT-CAPACITIES, INITIAL MELTING-POINTS AND HEATS OF MELTINGOF FROZEN FRUITS MEASURED BY DIFFERENTIAL SCANNING CALORIMETRY

Differential scanning calorimetry (DSC) was used to measure apparent s pecific heat capacities, melting temperatures, heats of melting and pe rcent unfrozen water content for golden apple, pear and tomato. A mode l based on the one proposed by Schwartzberg proved to be able to corre late experimental data obtained for apparent specific heat capacities of those materials. In spite of considerable lack of detailed publishe d data for such products, results obtained showed deviations of less t han 5% with respect to other measurement techniques used for the same vegetable species.