Effect of the fat content on the thermal effusivity in food products an inverse photopyroelectric study /
Photopyroelectric (PPE) methods are capable to measure thermal properties of foods in a relatively fast and simple way. In this study a variant of PPE (the so called inverse photopyroelectric configuration, IPPE) was applied to determine the thermal effusivity of cooking cream, mayonnaise and sour c...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
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2010
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok |
| Online Access: | http://acta.bibl.u-szeged.hu/11860 |
| Tartalmi kivonat: | Photopyroelectric (PPE) methods are capable to measure thermal properties of foods in a relatively fast and simple way. In this study a variant of PPE (the so called inverse photopyroelectric configuration, IPPE) was applied to determine the thermal effusivity of cooking cream, mayonnaise and sour cream as a function of their fat content. The effusivity decreases linearly with the increasing fat content. The change of thermal effusivity expressed as a change in effusivity for 1% change in fat content of the cooking cream, sour cream and mayonnaise samples are13.97 WsV2K - 1 , -11.53 Ws*m'2K"' and -12.11 WsV2K° respectively. |
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| Terjedelem/Fizikai jellemzők: | 237-242 |
| ISSN: | 1788-6392 |