Density, heat capacity and thermal conductivity of liquid egg products
Nenhuma Miniatura disponível
Data
2006-05-01
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Elsevier B.V.
Tipo
Artigo
Direito de acesso
Acesso restrito
Resumo
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.
Descrição
Palavras-chave
Idioma
Inglês
Como citar
Journal of Food Engineering. Oxford: Elsevier B.V., v. 74, n. 2, p. 186-190, 2006.