Density, heat capacity and thermal conductivity of liquid egg products

Nenhuma Miniatura disponível

Data

2006-05-01

Autores

Coimbra, JSR
Gabas, A. L.
Minim, L. A.
Rojas, EEG
Telis, VRN
Telis-Romero, J.

Título da Revista

ISSN da Revista

Título de Volume

Editor

Elsevier B.V.

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

Como citar

Journal of Food Engineering. Oxford: Elsevier B.V., v. 74, n. 2, p. 186-190, 2006.