Photopyroelectric measurement of dry matter content in tomato puree concentrates

C. Neamtu, D. Dadarlat, D.D. Bicanic

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)


The photopyroelectric (PPE) method, in both front and back configuration, was used to measure the thermal effusivity and diffusivity of several tomato puree concentrates. These results were used to construct a calibration curve which was used at a later stage to determine dry matter content of tomato puree concentrates. The phase transition investigations showed that the freezing point is dependent on the dry matter content, indicating that the water in these foods is not free.
Original languageEnglish
Pages (from-to)183-190
Number of pages8
JournalInstrumentation Science and Technology
Issue number1-2
Publication statusPublished - 2006


  • thermal-diffusivity

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