Density, heat capacity and thermal conductivity of liquid egg products

被引：60

作者：

Coimbra, JSR

Gabas, AL

Minim, LA

Rojas, EEG

Telis, VRN

Telis-Romero, J

机构：

[1] Univ Fed Vicosa, Dept Food Technol, BR-36571000 Vicosa, MG, Brazil

[2] Univ Sao Paulo, FZEA, Dept Food Engn, BR-13635900 Pirassununga, SP, Brazil

[3] UNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil

来源：

JOURNAL OF FOOD ENGINEERING | 2006年 / 74卷 / 02期

关键词：

D O I：

10.1016/j.jfoodeng.2005.01.043

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Density, heat capacity and thermal conductivity of liquid egg products, such as egg white, egg yolk, whole egg and various white and yolk blends, were determined as affected by temperature and water content ranging from 273 to 311 K and 51.8 to 88.2% (mass), respectively. Polynomial models fitted the experimental data very well, showing a linear relationship both for temperature and water content. (c) 2005 Published by Elsevier Ltd.

引用

页码：186 / 190

页数：5

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