Basic Thermal Parameters of Selected Foods and Food Raw Materials

Abstract

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 -grated apple, dried apple and apple juice; liquid materials -milk, beer etc. Measurements were performed in two temperature ranges according to the character of examined material. From graphical relations of thermophysical parameter is evident, that thermal conductivity and diffusivity increases with temperature and moisture content linearly, only for granular materials were obtained non-linear dependencies. Results shows, that foods and food raw materials have different thermal properties, which are influenced by their type, structure, chemical and physical properties. From presented results is evident, that basic thermal parameters are important for material quality detection in food industry.

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour

“…However, it was enhanced by blanching and boiling the anchote tuber before making the flour. The variation in Cp of the flours might be due to the moisture content difference and change in its composition by the pretreatments (Božiková, Híreš, Valach, Malínek, & Mareček, 2017). The finding showed that Cp of anchote flour is similar to that of cocoyam flour (1.744–1.785 kJ/kg o C) (Ajala et al., 2014) and flours of plantain cultivars (1.67–1.7 kJ/kg o C) (Barine & Victor, 2016).…”

“…having the highest value than lowest value for raw sample dried at 100°C (Table 3) (Božiková, Híreš, Valach, Malínek, & Mareček, 2017).…”

Investigation of thermo- and electrophysical properties of dried crushed sea buckthorn cake

“…Значения величины температуропроводности высушенного измельченного жмыха плодов облепихи определяли расчётным путем, зная величину его плотности по отношению значения теплопроводности жмыха к произведению удельной теплоемкости и плотности, измеренных в одинаковых условиях [6].…”

“…ε"= 5,504194 -0,314878 • t + 0,647321×W c + + 0,02905 t 2 -0,011042 W c2 (6) Обсуждение Удельная массовая теплоемкость с увеличением влажности жмыха повышается, поскольку доля воды, имеющая теплоемкость гораздо большую по сравнению с сухим остатком и облепиховым маслом в жмыхе.…”

Prediction of the thermo-physical properties of deep-fat frying plantain chips (ipekere) using artificial neural network

“…Most food materials are made up of complicated structure which leads to the changeability of their physical, biological and chemical properties especially when heat is applied. One of the primary tasks of food industry is obtain knowledge about the thermo-physical parameters of the food material due to the continuous change in the food structure during processing (Bozikova et al, 2017). Therefore, the thermal properties of food 10.2478/aucft-2021-0023 using artificial neural network have ample importance in food process engineering.…”