{"paper":{"title":"Specific heat of apple at different moisture contents and temperatures","license":"http://arxiv.org/licenses/nonexclusive-distrib/1.0/","headline":"","cross_cats":["cond-mat.soft"],"primary_cat":"physics.bio-ph","authors_text":"Nikolai Lebovka, Viacheslav Mykhailyk","submitted_at":"2013-05-06T21:57:05Z","abstract_excerpt":"This work discusses results of experimental investigations of the specific heat, $C$, of apple in a wide interval of moisture contents ($W=0-0.9$) and temperatures ($T = 283-363$ K). The obtained data reveal the important role of the bound water in determination of $C(W,T)$ behaviour. The additive model for description of $C(W)$ dependence in the moisture range of $0.1<W<1.0$ was applied, where the apple was considered as a mixture of water and hydrated apple material (water plasticised apple) with specific heat $C_h$. The difference between $C_h$ and specific heat of dry apple, $\\Delta Cb=C_h"},"claims":{"count":0,"items":[],"snapshot_sha256":"258153158e38e3291e3d48162225fcdb2d5a3ed65a07baac614ab91432fd4f57"},"source":{"id":"1305.1340","kind":"arxiv","version":2},"verdict":{"id":null,"model_set":{},"created_at":null,"strongest_claim":"","one_line_summary":"","pipeline_version":null,"weakest_assumption":"","pith_extraction_headline":""},"references":{"count":0,"sample":[],"resolved_work":0,"snapshot_sha256":"258153158e38e3291e3d48162225fcdb2d5a3ed65a07baac614ab91432fd4f57","internal_anchors":0},"formal_canon":{"evidence_count":0,"snapshot_sha256":"258153158e38e3291e3d48162225fcdb2d5a3ed65a07baac614ab91432fd4f57"},"author_claims":{"count":0,"strong_count":0,"snapshot_sha256":"258153158e38e3291e3d48162225fcdb2d5a3ed65a07baac614ab91432fd4f57"},"builder_version":"pith-number-builder-2026-05-17-v1"}