Photopyroelectric assessment of the thermal effusivity of fresh hen egg and of rehydrated egg powders
| Autor: | Csaba Németh, G. Szafner, Ottó Dóka, Z. Lantos, Dane Bicanic |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
spectroscopy
food.ingredient Single measurement Biophysics Thermal diffusivity food Yolk Food science Physical and Theoretical Chemistry VLAG parameters milk Chromatography Specific heat Chemistry temperature diffusivity Condensed Matter Physics Whole egg products Dilution ratio Biofysica embryonic structures conductivity heat Thermal effusivity Egg white |
| Zdroj: | Journal of Thermal Analysis and Calorimetry 120 (2015) 1 Journal of Thermal Analysis and Calorimetry, 120(1), 363-368 |
| ISSN: | 1388-6150 |
| Popis: | The availability of thermo-physical data of foods and their constituents is of general importance to food industry. The thermal effusivity e is one among the relevant thermodynamical quantities. The latter is normally calculated from the relationship e = (κρc)½, where c is specific heat, ρ is the density, and κ is the thermal conductivity. The necessity for performing the time consuming independent measurements of these three quantities is the major reason that the existing database with effusivity of foods is not very wide. This paper describes the application of the inverse photopyroelectric (IPPE) technique that allows the determination of effusivity from a single measurement. This approach was used to directly measure thermal effusivity of fresh egg yolk, egg white, and white/yolk blends. In addition, thermal effusivity of rehydrated egg powders (white, yolk, and the whole egg powder) has been measured and compared to that of the fresh hen egg. In case of the egg white, effusivity of rehydrated egg powders was practically the same as that of the fresh egg. However, the difference in effusivity between fresh egg yolk and rehydrated egg yolk, and between the blend of fresh egg and the rehydrated whole egg power was significant. Finally, thermal effusivity of rehydrated egg yolk, egg white, and the whole egg powder was determined as a function of dilution factor. |
| Databáze: | OpenAIRE |
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