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This research was supported by: grant number 2011/23599-0 and 2011/22398-0 from the Sao Paulo Research Foundation (FAPESP); and 140130/2013-6 from the National Council for Science and Technological Development (CNPq).

Analysis of institutional authors

La Fuente, Carla I AAuthor
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Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying

Publicated to:Journal Of Food Engineering. 187 62-69 - 2016-10-01 187(), DOI: 10.1016/j.jfoodeng.2016.04.020

Authors: Zabalaga, Rosa F; La Fuente, Carla I A; Tadini, Carmen C

Affiliations

Univ Sao Paulo, Dept Chem Engn, Escola Politecn, Main Campus, Sao Paulo, Brazil - Author
Univ Sao Paulo, Food Res Ctr FoRC NAPAN, BR-05508 Sao Paulo, SP, Brazil - Author

Abstract

Thermophysical properties and hygroscopic behavior of unripe banana (Musa cavendishii) were studied. The sorption isotherms were measured at 25 degrees C, 40 degrees C, 50 degrees C and 60 degrees C and the observed sigmoid curves were modeled with GAB equation which satisfactorily fitted the experimental data. The mean value of monolayer moisture content (X-m) estimated was (5.5 +/- 0.6) g/100 g d.b. Drying experiments were conducted at temperatures of 40 degrees C, 50 degrees C and 60 degrees C and the apparent density, specific heat, thermal conductivity and thermal diffusivity were directly measured as a function of moisture content and porosity. Empirical models obtained by nonlinear regression were successfully fitted to the thermophysical properties, important data to model and simulate the drying process. (C) 2016 Elsevier Ltd. All rights reserved.

Keywords
Apparent densityBehavioDiffusivityEnthalpyFlourHygroscopic behavioPorosityPredictionProductsSpecific heatStarch breakdownThermal diffusivityThermal-conductivityThermodynamic properties

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Journal Of Food Engineering due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2016, it was in position 20/130, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

From a relative perspective, and based on the normalized impact indicator calculated from the Field Citation Ratio (FCR) of the Dimensions source, it yields a value of: 2.4, which indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: Dimensions May 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-05-02, the following number of citations:

  • WoS: 21
  • Scopus: 22
  • OpenCitations: 21
Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-05-02:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 75 (PlumX).
Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Brazil.