Szafner Gábor and Dóka Ottó: Effect of the fat content on the thermal effusivity in food products : an inverse photopyroelectric study. In: Review of faculty of engineering : analecta technica Szegedinensia 2-3. pp. 237-242. (2010)
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Abstract
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.
| Item Type: | Article |
|---|---|
| Journal or Publication Title: | Review of faculty of engineering : analecta technica Szegedinensia |
| Date: | 2010 |
| Number: | 2-3 |
| ISSN: | 1788-6392 |
| Page Range: | pp. 237-242 |
| Language: | English |
| Related URLs: | http://acta.bibl.u-szeged.hu/38402/ |
| Uncontrolled Keywords: | Mérnöki tudományok |
| Additional Information: | Bibliogr.: 242. p. ; összefoglalás angol nyelven |
| Date Deposited: | 2016. Oct. 15. 12:24 |
| Last Modified: | 2021. Jan. 27. 09:49 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/11860 |
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