Direct Determination of Thermophysical Parameter Kρc in Mayonnaise, Shortening, and Edible Oil-Reference-Cited by-同舟云学术

Direct Determination of Thermophysical Parameter Kρc in Mayonnaise, Shortening, and Edible Oil

Published:1992-04 Issue:4 Volume:46 Page:602-605
ISSN:0003-7028
Container-title:Applied Spectroscopy
language:en
Short-container-title:Appl Spectrosc

Author:

Bicanic Dane¹,Chirtoc Mihai¹,Dadârlat Dorin¹,Van Bovenkamp Pieter¹,Van Schayk Heidi¹

Affiliation:

1. Agricultural University Wageningen, Department of Agricultural Engineering and Physics, Duivendaal 1,6701 AP Wageningen, The Netherlands (D.B., H.V.); Institute of Isotope and Molecular Technology, P.O. Box 700 Cluj-Napoca 5, Rumania (M.C., D.D.); and Agricultural University Wageningen, Department of Human Nutrition, De Dreyen, Bomenweg 2, Wageningen, The Netherlands (P.V.)

Abstract

Inverse photopyroelectric (IPPE) spectroscopy, a novel variant among the photothermal spectroscopies, has been used for direct determination of ( Kρc)½ in a variety of food samples. The method appears capable of thermal characterization, and when combined with more mature techniques may prove useful in food products industry and storage.

Publisher

SAGE Publications

Subject

Spectroscopy,Instrumentation

Link

http://journals.sagepub.com/doi/pdf/10.1366/0003702924124970

Reference17 articles.

1. Photoacoustic, Photothermal and Photochemical Processes in Gases

2. Photoacoustic and Photothermal Phenomena III

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