Direct measurement of thermal effusivity of foods by front configuration of the photpyroelectric method

Autor:	Szafner, G., Bicanic, D.D., Kulcsár, R., Doka, O.
Jazyk:	angličtina
Rok vydání:	2014
Předmět:	Biofysica embryonic structures Biophysics Life Science food and beverages VLAG
Zdroj:	Journal of Food Physics, 26, 4-10 Journal of Food Physics 26 (2014)
ISSN:	1416-3365
Popis:	Thermophysical properties of foods are of considerable relevance to food industry. The One among less explored thermophysical quantities is the thermal effusivity. In this paper the front variant of the photopyroelectric method was applied to determine thermal effusivity of both, fresh hen egg¿s yolk and white as well as of their blends. The amount of egg yolk added to the blend affected the thermal effusivity of egg¿s white. Thermal effusivity of mixtures containing pork meat and lard was also investigated. Addition of lard reduces significantly thermal effusivity of pork meat (the 1% increase of lard content leads to 6.93 Ws½m-2K-1 drop of thermal effusivity).
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::efe3d42aac241dbc928a23c288af073c https://research.wur.nl/en/publications/direct-measurement-of-thermal-effusivity-of-foods-by-front-config Zobrazit plný text záznamu