Abstract
The physalis (Physalis peruviana l.), member of the family Solanaceae and the genus Physalis spp., consists of more than 80 varieties; their main characteristic is that their fruits are locked inside a sepal in bucket form. This fruit, originally from the South American Andes, is the best known species of this genus. It is also characterized by its high sugar content and significant amount of vitamins A, B, and C, as well as iron and phosphorus, which could be considered as medicinal properties (Puente et al. 2010). Colombia is the main producer of physalis, followed by South Africa. Colombian physalis is characterized as having a more pronounced color and higher sugar content, making it more appealing in the market. At present, various processed products from the physalis are available, including jams, jellies, raisins, and candies covered in chocolate, juices, nectars, and pulps. According to the National Research Council, the juice of overripe physalis has a high pectinase content, making it an excellent raw material to prepare jams and derivative products, with low production costs (Ministerio de Agricultura y Desarrollo Rural 2009).
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Abbreviations
- FPD:
-
Freezing-point depression
- q :
-
Heat flux
- r :
-
Radius
- R 1 :
-
External radius of the cylinder (m)
- R 2 :
-
Internal radius of the cylinder (m)
- S :
-
Surface area of a cylinder of radius r
- T :
-
Temperature
- T 1 :
-
Steady-state temperature in the internal cylinder
- T 2 :
-
Steady-state temperature in the thermostatic bath where the cell was immersed
- T f :
-
Initial freezing temperature (°C)
- W :
-
Thermal resistance
- X ice :
-
Frozen water fraction
- X w :
-
Water fraction (kg kg−1)
- λ :
-
Thermal conductivity of the sample at the average temperature
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Acknowledgements
The authors would like to acknowledge and thank CNPq and FAPESP (process 2009/13033-9, 2009/03840-4) for their financial support.
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Telis-Romero, J., Giraldo-Gómez, G.I., Villa-Vélez, H.A., Cano-Higuita, D.M., Telis, V.R.N. (2015). Influence of Fluid Concentration on Freezing-Point Depression and Thermal Conductivity of Frozen Physalis Juice. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_33
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DOI: https://doi.org/10.1007/978-1-4939-2578-0_33
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