The effect of the fat content on the thermal effusivity of foods: an inverse photopyroelectric study

Autor:	G. Szafner, Ottó Dóka, Dane Bicanic
Jazyk:	angličtina
Rok vydání:	2011
Předmět:	light mayonnaises milk spectroscopy Materials science Fat content Heat penetration Biophysics Inverse Sour cream dsc rheological characterization Biofysica Food science Thermal effusivity acids Food Science VLAG
Zdroj:	International journal of Food Properties 14 (2011) 3 International journal of Food Properties, 14(3), 666-674
ISSN:	1094-2912
Popis:	Photopyroelectric (PPE) methods belong to the class of photothermal techniques and provide the means for determining some thermal properties of foods in a relatively fast and simple way. In particular, the inverse variant of the photopyroelectric method, abbreviated IPPE, was used here to determine thermal effusivity (also called heat penetration coefficient) of the sour cream and mayonnaise as a function of their fat content. In the sour cream the latter varied from 12 to 31 g/100 g as compared to 27 to 80 g/100 g range in mayonnaise; for both samples the effusivity decreased linearly with the increasing fat content. Each additional gram of fat in 100 g sour cream or mayonnaise resulted in 11.13 and 12.11 Ws1/2m-2K-1 drop in effusivity. Good agreement between the experimentally obtained data and the calculated effusivity was observed if both, the composition and the thermal properties of individual constituents of sour cream were known.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bd14cb518491e5d32841adcb86a643e https://doi.org/10.1080/10942912.2010.498543 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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