Photopyroelectric assessment of the thermal effusivity of fresh hen egg and of rehydrated egg powders

Szafner, Gábor; Németh, Csaba; Bićanić, D.; Lantos, Z.; Dóka, O.

doi:10.1007/s10973-014-3927-8

Cited by 5 publications

(1 citation statement)

References 20 publications

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“…These pressure variations can be censored by means of an electret microphone that generates a response in power difference (voltage) and by means of an electronic device it is digitized obtaining its amplitude and phase components. With the use of FT techniques have been characterized from metals, liquids, semiconductors [13], to homogeneous and nonhomogeneous biological materials [14][15][16][17]. In the area of food and agriculture, grains, seeds, and plants have been characterized [18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Natural Hepatoprotectors and Added Foods by Photoacoustic Spectroscopy and Colorimetry

Saucedo-Alfonzo

Domínguez-Pacheco

Hernández-Aguilar

et al. 2022

Preprint

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The current pandemic events make it necessary to develop foods with a higher content of nutrients that have a better impact on the health of the population. The improvement of daily food mixtures by adding nutraceutical materials with bioactive substances has a favorable effect on food products and consumers. In the present study, photoacoustic spectroscopy and colorimetry were used to characterize hepatoprotective plants and tortillas added with black radish (2 and 8%) and black radish and turmeric (3%). The main findings were: 1) Of the evaluated hepatoprotectants Silybum marianum, Peumus boldus and Raphanus sativus; the black radish peel is the one that presents the highest level of photoacoustic signal at the wavelength (250 -900 nm). 2) The “tortillas” characterized by PAS and colorimetry, presented a positive correlation between the photoacoustic signal at the wavelength of 450 nm. and the color variables a* and b*. Likewise, there is a correlation between the color parameter L* and the amplitude of the photoacoustic signal at the wavelength of 350 nm. 3). The dehydration process modifies the color of the tortilla, being the variable L*, the most affected and to a lesser degree a* and b*. The PAS technique and colometry permit the study of naturals hepatoprotectors, and blends of cornmeal added with black radish.

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Section: Introductionmentioning

confidence: 99%

Characterization of Natural Hepatoprotectors and Added Foods by Photoacoustic Spectroscopy and Colorimetry

Saucedo-Alfonzo

Domínguez-Pacheco

Hernández-Aguilar

et al. 2022

Preprint

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Egg powders

Lechevalier,

Nau,

Jeantet

2024

Handbook of Food Powders

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Microscale, bendable thermoreflectance sensor for local measurements of the thermal effusivity of biological fluids and tissues

Xie

Diao

Cahill

2020

Review of Scientific Instruments

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Measurements of the thermal transport properties of biological fluids and tissues are important for biomedical applications such as thermal diagnostics and thermal therapeutics. Here, we describe a microscale thermoreflectance sensor to measure the thermal effusivity of fluids and biological samples in a minimally invasive manner. The sensor is based on ultrafast optical pump–probe techniques and employs a metal-coated optical fiber as both a photonic waveguide and a local probe. Calibration of the sensor with five liquids shows that the percentage deviation between experimentally measured effusivity and literature values is on average <3%. We further demonstrate the capability of the sensor by measuring the thermal effusivity of vegetable oil, butter, pork liver, and quail egg white and yolk. We relate the thermal effusivity of the samples to their composition and water content, and establish our technique as a powerful and flexible method for studying the local thermal transport properties of biological materials.

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Photopyroelectric assessment of the thermal effusivity of fresh hen egg and of rehydrated egg powders

Cited by 5 publications

References 20 publications

Characterization of Natural Hepatoprotectors and Added Foods by Photoacoustic Spectroscopy and Colorimetry

Characterization of Natural Hepatoprotectors and Added Foods by Photoacoustic Spectroscopy and Colorimetry

Egg powders

Microscale, bendable thermoreflectance sensor for local measurements of the thermal effusivity of biological fluids and tissues

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