References

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Charm, S.E., 1998. Fundamentals of Food Engineering. 4th Edn., AVI Publication Co. Inc., Westport Connecticut, pp: 4-17.

Dickerson, R.W. Jr., 1969. Thermal-Properties of Foods in the Freezing Preservation of Foods. 4th Edn., AVI Publication Co. Inc., Westport Connecticut, pp: 26-51.

Hallstom, B. and R. Jowitt, 1990. History and Orientation Physical properties of Food. Applied Science Publication, London and New York, pp: 269-312.

Kato, K., 1997. Electrical density sorting and estimation of soluble contents of water melon. J. Agric. Eng. Res., 67: 161-170.
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Lamb, J., 1976. Experimental study influence of water on the physical properties of foods. Chem. Ind., 24: 1046-1046.

Lewis, M.J., 1987. Physical Properties of Food and Food Processing Systems. Ellis Horwood Ltd., Chichester, pp: 108-135.

Nwanekezi, E.C. and J.C. Ukagu, 1999. Determination of engineering properties of some nigerian fruits and vegetables. Nig. Food J., 17: 55-60.

Snyder, H.E. and T.W. Kwon, 1987. Soybean Utilization. AVI Connectient, New York, pp: 163-184.

Sweat, V.E., 1974. Thermal conductivity probe for small food samples. Trans. ASAE, 17: 56-58.

UNIFEM, 1988. Fruit and Vegetable Processing. SRL, Rome, Italy, pp: 67.

Wang, N. and J.G. Brennar, 1993. Influence of moisture content and temperature on the specific heat of potato. J. Food Eng., 49: 303-310.
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