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

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Abstract:

Inverse photopyroelectric (IPPE) spectroscopy, a novel variant among the photothermal spectroscopies, has been used for direct determination of (Kpc)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.

Keywords: Inverse photopyroelectric spectroscopy; Photothermal spectroscopy; Thermal analysis of food; Thermal effusivity

Document Type: Research Article

DOI: http://dx.doi.org/10.1366/0003702924124970

Affiliations: 1: Agricultural University Wageningen, Department of Agricultural Engineering and Physics, Duivendaal 1, 6701 AP Wageningen, The Netherlands 2: Institute of Isotope and Molecular Technology, P.O. Box 700 Cluj-Napoca 5, Rumania 3: Agricultural University Wageningen, Department of Human Nutrition, De Dreyen, Bomenweg 2, Wageningen, The Netherlands

Publication date: April 1, 1992

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