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 455299
Title Photopyroelectric assessment of the thermal effusivity of fresh hen egg and of rehydrated egg powders
Author(s) Szafner, G.; Nemeth, C.; Bicanic, D.D.; Doka, O.
Source Journal of Thermal Analysis and Calorimetry 120 (2015)1. - ISSN 1388-6150 - p. 363 - 368.
DOI https://doi.org/10.1007/s10973-014-3927-8
Department(s) Biophysics
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) conductivity - diffusivity - parameters - products - heat - spectroscopy - temperature - milk
Abstract The availability of thermo-physical data of foods and their constituents is of general importance to food industry. The thermal effusivity e is one among the relevant thermodynamical quantities. The latter is normally calculated from the relationship e = (¿¿c)½, where c is specific heat, ¿ is the density, and ¿ is the thermal conductivity. The necessity for performing the time consuming independent measurements of these three quantities is the major reason that the existing database with effusivity of foods is not very wide. This paper describes the application of the inverse photopyroelectric (IPPE) technique that allows the determination of effusivity from a single measurement. This approach was used to directly measure thermal effusivity of fresh egg yolk, egg white, and white/yolk blends. In addition, thermal effusivity of rehydrated egg powders (white, yolk, and the whole egg powder) has been measured and compared to that of the fresh hen egg. In case of the egg white, effusivity of rehydrated egg powders was practically the same as that of the fresh egg. However, the difference in effusivity between fresh egg yolk and rehydrated egg yolk, and between the blend of fresh egg and the rehydrated whole egg power was significant. Finally, thermal effusivity of rehydrated egg yolk, egg white, and the whole egg powder was determined as a function of dilution factor.
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