Effect of the fat content on the thermal effusivity in food products : an inverse photopyroelectric study

Szafner, Gábor and Dóka, Ottó: Effect of the fat content on the thermal effusivity in food products : an inverse photopyroelectric study. Review of faculty of engineering : analecta technica Szegedinensia 2-3. pp. 237-242. (2010)

[img] Cikk, tanulmány, mű
engineering_2010_002_003_237-242.pdf

Download (2MB)

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
Page Range: pp. 237-242
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok
Additional Information: Bibliogr.: 242. p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 07. 10:46
URI: http://acta.bibl.u-szeged.hu/id/eprint/11860

Actions (login required)

View Item View Item