Density, heat capacity and thermal conductivity of liquid egg products

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dc.contributor.authorCoimbra, JSR
dc.contributor.authorGabas, A. L.
dc.contributor.authorMinim, L. A.
dc.contributor.authorRojas, EEG
dc.contributor.authorTelis, VRN
dc.contributor.authorTelis-Romero, J.
dc.contributor.institutionUniversidade Federal de Viçosa (UFV)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:25:50Z
dc.date.available2014-05-20T15:25:50Z
dc.date.issued2006-05-01
dc.description.abstractDensity, 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.en
dc.description.affiliationUniv Fed Vicosa, Dept Food Technol, BR-36571000 Vicosa, MG, Brazil
dc.description.affiliationUniv São Paulo, FZEA, Dept Food Engn, BR-13635900 Pirassununga, SP, Brazil
dc.description.affiliationUNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespUNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.format.extent186-190
dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2005.01.043
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 74, n. 2, p. 186-190, 2006.
dc.identifier.doi10.1016/j.jfoodeng.2005.01.043
dc.identifier.issn0260-8774
dc.identifier.lattes9457081088108168
dc.identifier.urihttp://hdl.handle.net/11449/36165
dc.identifier.wosWOS:000234528800003
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of Food Engineering
dc.relation.ispartofjcr3.197
dc.relation.ispartofsjr1,279
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleDensity, heat capacity and thermal conductivity of liquid egg productsen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[5]
unesp.author.orcid0000-0003-3388-8424[4]
unesp.author.orcid0000-0002-1584-9117[3]
unesp.author.orcid0000-0002-5998-189X[1]
unesp.author.orcid0000-0002-8361-8767[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas