The effect of the fat content on the thermal effusivity of foods: an inverse photopyroelectric study

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

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Photopyroelectric (PPE) methods belong to the class of photothermal techniques and provide the means for determining some thermal properties of foods in a relatively fast and simple way. In particular, the inverse variant of the photopyroelectric method, abbreviated IPPE, was used here to determine thermal effusivity (also called heat penetration coefficient) of the sour cream and mayonnaise as a function of their fat content. In the sour cream the latter varied from 12 to 31 g/100 g as compared to 27 to 80 g/100 g range in mayonnaise; for both samples the effusivity decreased linearly with the increasing fat content. Each additional gram of fat in 100 g sour cream or mayonnaise resulted in 11.13 and 12.11 Ws1/2m-2K-1 drop in effusivity. Good agreement between the experimentally obtained data and the calculated effusivity was observed if both, the composition and the thermal properties of individual constituents of sour cream were known.
Original languageEnglish
Pages (from-to)666-674
JournalInternational journal of Food Properties
Volume14
Issue number3
DOIs
Publication statusPublished - 2011

Keywords

  • rheological characterization
  • light mayonnaises
  • milk
  • spectroscopy
  • acids
  • dsc

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