Improvement of methodology for determining local thermal diffusivity and heating time of green coconut pulp during its pasteurization

Wilton Pereira da SilvaMatheus Serrano de MedeirosJosivanda Palmeira Gomes2021-03-172021-03-172020Journal of Food Engineering 285(2020)110104http://hdl.handle.net/123456789/8152enTransient stateHeatingVariable thermal diffusivityLocal temperatureFood safetyImprovement of methodology for determining local thermal diffusivity and heating time of green coconut pulp during its pasteurizationArticle