publication . Article . Other literature type . 2017

Basic Thermal Parameters of Selected Foods and Food Raw Materials

Monika Božiková; Ľubomír Híreš; Michal Valach; Martin Malínek; Jan Mareček;
Open Access
  • Published: 01 Jan 2017 Journal: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, volume 65, pages 391-400 (issn: 1211-8516, eissn: 2464-8310, Copyright policy)
  • Publisher: Mendel University Press
Abstract
<jats:p>In general, processing and manipulation with foods and food raw materials have significant influence on their physical properties. The article is focused on thermophysical parameters measurement of selected foods and food raw materials. There were examined thermal conductivity and thermal diffusivity of selected materials. For detection of thermal parameters was used instrument Isomet 2104, which principle of measurement is based on transient methods. In text are presented summary results of thermal parameters measurement for various foods and food raw materials as: granular materials – corn flour and wheat flour; fruits, vegetables and fruit products – ...
Subjects
free text keywords: thermal conductivity, thermal diffusivity, liquid materials, vegetables, fruits, flours, Agriculture, S, Biology (General), QH301-705.5
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