Density, heat capacity and thermal conductivity of liquid egg products

Coimbra, Jane Sélia dos Reis; Gabas, Ana Lúcia; Minim, Luís Antônio; Garcia‐Rojas, Edwin Elard; Telis, Vânia Regina Nicoletti; Telis‐Romero, Javier

doi:10.1016/j.jfoodeng.2005.01.043

Cited by 57 publications

(43 citation statements)

References 12 publications

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“…), and T the temperature (°C). Similar equations have been used, with satisfactory results, in the correlation of the thermophysical properties of different foodstuffs (Assis et al, 2006;Cabral et al, 2007;Coimbra et al, 2006;Gabas et al, 2005;Gratão et al, 2005;Telis-Romero et al, 1998).…”

Section: Empirical Correlationsmentioning

confidence: 99%

Thermophysical properties of mango pulp (Mangifera indica L. cv. Tommy Atkins)

Bon

Váquiro

Benedito

et al. 2010

Journal of Food Engineering

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Section: Empirical Correlationsmentioning

confidence: 99%

Thermophysical properties of mango pulp (Mangifera indica L. cv. Tommy Atkins)

Bon

Váquiro

Benedito

et al. 2010

Journal of Food Engineering

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“…Frequently, the values estimated by these equations show significant discrepancies when compared to the experimental values, mainly due to the complex physicochemical structure of food products (Becker and Fricke, 1999). Consequently, experimental methods have been used to determine the physical properties for a number of liquid foods such as milk (Minim et al, 2002), liquid egg products (Coimbra et al, 2006), yogurt (Kim and Bhowmik, 1997), apple juice (Constenla et al, 1989), orange juice (Telis-Romero et al, 1998), mango pulp (Bon et al, 2010) as well as blueberry, raspberry, strawberry and blackberry pulps (Souza et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Physical properties of acerola and blueberry pulps

Mercali

Sarkis

Jaeschke

et al. 2011

Journal of Food Engineering

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a b s t r a c tIn this work, some physical properties of acerola and blueberry pulps were determined. The density was determined by the pycnometer method; the electrical conductivity using a conductivimeter; the thermal diffusivity by a method based on the analytical solution of heat diffusion equation; the specific heat capacity by a modified method of mixtures; and the thermal conductivity from the knowledge of other properties. Results showed that the density of acerola pulp, in the temperature range between 303 and 353 K, varies between 0.97 and 1.03 kg m À3 ; for blueberry it ranged between 0.98 and 1.05 kg m À3 . Electrical conductivity was between 1.69 and 8.48 mS cm À1 for acerola pulp and between 0.79 and 3.86 mS cm À1 for blueberry. Specific heat, thermal diffusivity and thermal conductivity of acerola pulp at approximately 313 K showed values of 4172.49 J kg À1 K À1 , 1.53 Â 10 À7 m 2 s and 0.65 W m À1 K À1 , respectively. For blueberry, these values were 4050.39 J kg À1 K À1 , 1.51 Â 10 À7 m 2 s and 0.64 W m À1 K À1 .

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“…This range of temperatures can interfere with the organoleptic attributes of egg samples and induce physicochemical changes such as formation of foam, emulsification and gelification (AYADI et al, 2008;CABONI et al, 2005;ROSSI et al, 2010). In addition to these factors, heat treatment deteriorates proteins, carotenoids (VAN DER PLANCKEN; VAN LOEY;HENDRICKX, 2006), polyunsaturated fatty acids (GALOBART et al, 2001;VERARDO et al, 2010) and other important compounds present in eggs (GUILMINEAU; KULOZIK, 2007;COIMBRA et al, 2006;JAEKEL;DAUTEL;TERNES, 2008). To avoid these losses and guarantee a nutritional value and organoleptic quality comparable to fresh egg products, freeze-drying (FD) is a good alternative drying treatment (PIGNOLI et al, 2009).…”

Section: Introductionmentioning

confidence: 99%