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

G. Szafner, D.D. Bicanic, R. Kulcsár, O. Doka

Research output: Contribution to journalComment/Letter to the editorAcademic

Abstract

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).
Original languageEnglish
Pages (from-to)4-10
JournalJournal of Food Physics
Volume26
Publication statusPublished - 2014

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