Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 407223
Title The effect of the fat content on the thermal effusivity of foods: an inverse photopyroelectric study
Author(s) Szafner, G.; Bicanic, D.D.; Doka, O.
Source International journal of Food Properties 14 (2011)3. - ISSN 1094-2912 - p. 666 - 674.
Department(s) Biophysics
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) rheological characterization - light mayonnaises - milk - spectroscopy - acids - dsc
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.
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