DIRECT DETERMINATION OF THERMOPHYSICAL PARAMETER ROOT-KPC IN MAYONNAISE, SHORTENING, AND EDIBLE OIL

被引：15

作者：

BICANIC, D

CHIRTOC, M

DADARLAT, D

VANBOVENKAMP, P

VANSCHAYK, H

机构：

[1] INST ISOTOPE & MOLEC TECHNOL,CLUJ NAPOCA 5,ROMANIA

[2] AGR UNIV WAGENINGEN,DEPT HUMAN NUTR,WAGENINGEN,NETHERLANDS

来源：

APPLIED SPECTROSCOPY | 1992年 / 46卷 / 04期

关键词：

INVERSE PHOTOPYROELECTRIC SPECTROSCOPY; PHOTOTHERMAL SPECTROSCOPY; THERMAL EFFUSIVITY; THERMAL ANALYSIS OF FOOD;

D O I：

10.1366/0003702924124970

中图分类号：

TH7 [仪器、仪表];

学科分类号：

0804 ; 080401 ; 081102 ;

摘要：

Inverse photopyroelectric (IPPE) spectroscopy, a novel variant among the photothermal spectroscopies, has been used for direct determination of (Kpc)1/2 in a variety of food samples. The method appears capable of thermal characterization, and when combined with more mature techniques may prove useful in food products industry and storage.

引用

页码：602 / 605

页数：4

共 18 条

[1]

[Anonymous], 1987, PROPERTIES GASES LIQ

[2] THEORY OF THE PHOTOPYROELECTRIC METHOD FOR INVESTIGATION OF OPTICAL AND THERMAL MATERIALS PROPERTIES [J].