Photopyroelectric (PPE) measurement of thermal parameters in food products

被引：42

作者：

Dadarlat, D ^{[1
]}

Gibkes, J ^{[1
]}

Bicanic, D ^{[1
]}

Pasca, A ^{[1
]}

机构：

[1] AGR UNIV WAGENINGEN,DEPT AGR ENGN & PHYS,NL-6703 HD WAGENINGEN,NETHERLANDS

来源：

JOURNAL OF FOOD ENGINEERING | 1996年 / 30卷 / 1-2期

关键词：

D O I：

10.1016/S0260-8774(96)00017-9

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The standard (SPPE) and inverse (IPPE) photopyroelectric configurations were combined in order to obtain room temperature values of the thermal parameters for various types of food products. The SPPE configuration (with thermally thick sample and sensor) allows the direct and absolute measurement of the thermal diffusivity. The thermal effusivity was obtained in the inverse configuration (with thermally thin and optically opaque sensor and thermally thick sample). The static (volume specific heat) and dynamic (thermal conductivity, diffusivity and effusivity) thermal parameters for a variety of liquid and pasty products such as oils, margarine, butter creams, mustard, ketchup and juices are reported. Copyright (C) 1996 Elsevier Science Limited

引用

页码：155 / 162

页数：8

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