Density, heat capacity and thermal conductivity of liquid egg products

dc.contributorUniversidade Federal de Viçosa (UFV)
dc.contributorUniversidade de São Paulo (USP)
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:25:50Z
dc.date.available2014-05-20T15:25:50Z
dc.date.created2014-05-20T15:25:50Z
dc.date.issued2006-05-01
dc.identifierJournal of Food Engineering. Oxford: Elsevier B.V., v. 74, n. 2, p. 186-190, 2006.
dc.identifier0260-8774
dc.identifierhttp://hdl.handle.net/11449/36165
dc.identifier10.1016/j.jfoodeng.2005.01.043
dc.identifierWOS:000234528800003
dc.identifier9457081088108168
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.
dc.languageeng
dc.publisherElsevier B.V.
dc.relationJournal of Food Engineering
dc.relation3.197
dc.relation1,279
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.titleDensity, heat capacity and thermal conductivity of liquid egg products
dc.typeArtículos de revistas


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