Abstract
Specific heat of strawberry and raspberry puree was determined at moisture contents of 0.8570 and 0.9165 kg/kg d.b., respectively, for temperatures ranging from 36.4 to 90 °C. Calorimeter used for this study was specially constructed. Specific heat of the two fruit purees (strawberry and raspberry) investigated in this study ranged between 3.2635 and 3.9811 kJ/kg °C, with the arithmetic mean of 3.6031 ± 0.2071 kJ/kg °C. For the range of conditions investigated, the experimental data were fitted well by a multivariate linear model considering both moisture content and temperature.
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