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...
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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 |
| LEADER | 01398nab a2200205 i 4500 | ||
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| 100 | 1 | |a Szafner Gábor | |
| 245 | 1 | 0 | |a Effect of the fat content on the thermal effusivity in food products |h [elektronikus dokumentum] : |b an inverse photopyroelectric study / |c Szafner Gábor |
| 260 | |c 2010 | ||
| 300 | |a 237-242 | ||
| 490 | 0 | |a Review of faculty of engineering : analecta technica Szegedinensia | |
| 520 | 3 | |a 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. | |
| 695 | |a Mérnöki tudományok | ||
| 700 | 0 | 1 | |a Dóka Ottó |e aut |
| 856 | 4 | 0 | |u http://acta.bibl.u-szeged.hu/11860/1/engineering_2010_002_003_237-242.pdf |z Dokumentum-elérés |