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 language | English |
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Pages (from-to) | 4-10 |
Journal | Journal of Food Physics |
Volume | 26 |
Publication status | Published - 2014 |